Spinach, Feta and Artichoke Breakfast Bake Casserole
Description
This healthy, gluten-free breakfast casserole is the perfect dish to feed a crowd. It's really easy and can be prepped a day in advance and then baked in the morning.
Ingredients
10 oz. package frozen chopped spinach, thawed, all excess liquid squeezed out
1/2 c. scallions, finely chopped
3/4 c. chopped, canned artichokes, drained and patted dry
1/3 c. diced red pepper
1 clove garlic, minced
1 T. fresh dill, chopped
8 large eggs
4 large egg whites
1/4 c. fat-free milk
2 T. grated Parmesan cheese
1 1/4 t. kosher salt
1/4 t. freshly ground black pepper
1/2 c. crumbled feta cheese
Directions
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Preheat oven to 375 degrees. Spray a 9 x 13 casserole dish with non-stick cooking spray.
In a small bowl, combine spinach, scallions, artichokes, red pepper, garlic and dill; pour into the casserole dish, spreading evenly.
In another bowl, whisk together eggs, egg whites, milk, Parmesan cheese, salt and pepper; mix in feta cheese; pour over vegetables.
Bake 32-35 minutes or until a knife inserted near the center comes out clean. Let stand 8 - 10 minutes before cutting into 8 pieces.
8 servings.