How To Make Spinach, Feta, and Artichoke Breakfast Bake
Simply toss together some spinach, artichoke, and red pepper, then add milk and cheese for this deliciously creamy breakfast bake.
Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour
Serves:
Ingredients
- 10ozfrozen chopped spinach,(1pkg), thawed, all excess liquid squeezed out
- ½cupscallions,finely chopped
- ¾cupartichokes,chopped, from canned, drained and patted dry
- ⅓cupred pepper,diced
- 1clovegarlic,minced
- 1tbspfresh dill,chopped
- 8large eggs
- 4large egg whites
- ¼cupfat free milk
- 2tbspParmesan cheese,grated
- 1¼tspkosher salt
- ¼tspground pepper
- ½cupfeta cheese,crumbled
Instructions
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Preheat the oven to 375 degrees F. Spray a 9×13-inch casserole dish with nonstick spray.
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In a small bowl, combine spinach, scallions, artichoke, red pepper, garlic, and dill. Pour into the casserole dish spreading evenly.
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In another bowl, whisk together the eggs, egg whites, milk, Parmesan, salt, and pepper. Mix in feta cheese and pour over vegetables.
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Bake for 32 to 35 minutes until a knife inserted near the center comes out clean.
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Let stand for 8 to 10 minutes before cutting into 8 pieces.
Nutrition
- Calories: 139.45kcal
- Fat: 7.60g
- Saturated Fat: 3.39g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.45g
- Polyunsaturated Fat: 1.11g
- Carbohydrates: 5.84g
- Fiber: 2.24g
- Sugar: 1.85g
- Protein: 12.42g
- Cholesterol: 196.08mg
- Sodium: 361.48mg
- Calcium: 169.21mg
- Potassium: 426.03mg
- Iron: 2.34mg
- Vitamin A: 286.68µg
- Vitamin C: 21.78mg
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