Breakfast

Spinach, Feta, and Artichoke Breakfast Bake

Eggs and milk bake into a creamy custard laced with parmesan, wrapping tender spinach, sweet red pepper, briny artichokes, and fresh dill. Each square tastes savory and satisfying, with a golden top and soft, herb scented center.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Spinach, Feta, and Artichoke Breakfast Bake
Total
50 min
Prep
15 min
Cook
35 min
Serves
8

Nutrition per Serving

Calories
128
Protein
11g
Carbs
4g
Fat
7g
Fiber
1g
Sugar
1g
Sodium
439mg

Ingredients

  • 1 10-ounce package frozen chopped spinach, thawed, all excess liquid squeezed out
  • 1/2 cup scallions (finely chopped)
  • 3/4 cup chopped artichokes (from canned, drained and patted dry)
  • 1/3 cup diced red pepper
  • 1 clove garlic (minced)
  • 1 tbsp fresh dill (chopped)
  • 8 large eggs
  • 4 large egg whites
  • 1/4 cup fat free milk
  • 2 tbsp grated parmesan cheese
  • 1 1/4 tsp kosher salt
  • 1/4 tsp ground pepper
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
  2. In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill. Pour into the casserole dish spreading evenly.
  3. In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.
  4. Bake until a knife inserted near the center comes out clean, 32 to 35 minutes.
  5. Let stand 8 to 10 minutes before cutting into 8 pieces.