Spinach, Feta, & Artichoke Breakfast Bake

By sz8jm9

Prep this healthy breakfast casserole recipe featuring eggs, spinach, artichokes and feta cheese the day before and it'll be ready to bake in the morning. We make this often when we have guests for a lovely brunch.

Servings: 8 • Size: 1/8th slice • Points +: 3 • Smart Points: 4
Calories: 128 • Fat: 7 g • Saturated Fat: 3 g • Protein: 11 g • Carb: 4 g • Fiber: 1 g
Sugar: 1 g • Sodium: 439 mg • Cholesterol: 196 mg
Read more at http://www.skinnytaste.com/spinach-artichoke-and-feta-breakfast/#TzHF3OxIR6FPBkM7.99

Ingredients

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

Details

Servings 8
Adapted from skinnytaste.com

Preparation

Step 1

Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with oil.

Spray a casserole dish with nonstick pray. 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.