Lazy mornings. Extra cups of coffee. Blankets on the couch. Pajamas until noon. Isn’t this what long weekends are all about? Well, these things and brunch, of course. This weekend you have a little extra time to make a healthy and hearty breakfast casserole.

Spinach, Feta, and Artichoke Breakfast Bake


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Servings: 8 | Size: 1/8th slice | Calories: 128 | Fat: 7 g | Protein: 11 g | Carbs: 4 g


1 (300g) 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 tablespoon fresh dill, chopped

8 large eggs

4 large egg whites

1/4 cup fat free milk

2 tablespoons grated parmesan cheese

1 1/4 teaspoon kosher salt

1/4 teaspoon ground pepper

1/2 cup crumbled feta cheese


Preheat the oven to 190°C.

Spray a casserole dish with nonstick spray. In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill. Pour into the casserole dish spreading evenly.

In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.  

Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.