Name: Spinach, Feta, and Artichoke Breakfast Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 package frozen chopped spinach (10-ounce, thawed, 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

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Start your day on a delicious note with this vibrant and hearty Spinach, Feta, and Artichoke Breakfast Bake. Packed with nutrients and flavor, this dish is more than just a breakfast option; it’s a delightful way to kick off any morning. Combining wholesome ingredients like spinach, artichokes, and creamy feta, this bake promises to keep you satisfied and energized throughout the day. Perfect for brunch gatherings or meal prep for the week, this recipe is a game changer!

Why It Deserves a Spot

Imagine a dish that not only tastes incredible but also fills your kitchen with a mouth-watering aroma. The Spinach, Feta, and Artichoke Breakfast Bake is a delightful blend of flavors and textures that makes it a must-have in your breakfast repertoire. It’s a wholesome option that caters to everyone—those looking for a low-carb meal, veggie lovers, and anyone who appreciates a delicious start to their day. This bake is also visually appealing, with vibrant greens and pops of red from the peppers, making it perfect for entertaining or meal prepping.

What You’ll Need

To whip up this Spinach, Feta, and Artichoke Breakfast Bake, you’ll need the following 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 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

Equipment Breakdown

Before diving into the cooking process, make sure you have the following equipment handy:

Large mixing bowl – for combining the ingredients.
Whisk – to beat the eggs and mix everything thoroughly.
9×13 inch baking dish – this size is perfect for an even bake.
Measuring cups and spoons – for accurate ingredient measurements.
Knife and cutting board – for chopping vegetables and herbs.
Spoon or spatula – for mixing and spreading the filling.

Directions: Spinach, Feta, and Artichoke Breakfast Bake

Follow these simple steps to create your Spinach, Feta, and Artichoke Breakfast Bake:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your breakfast bake cooks evenly and thoroughly.

Step 2: Prepare the Vegetables

In a large mixing bowl, combine the thawed spinach, chopped scallions, artichokes, diced red pepper, minced garlic, and fresh dill. Mix well to ensure all the veggies are evenly distributed.

Step 3: Whisk the Eggs

In another bowl, whisk together the 8 large eggs, 4 egg whites, and fat-free milk until well blended. This mixture will provide a fluffy texture to your bake.

Step 4: Combine Ingredients

Pour the egg mixture over the vegetable mixture. Add the grated parmesan cheese, kosher salt, and ground pepper. Gently fold everything together until just combined. Be careful not to overmix; you want the ingredients to stay light and airy.

Step 5: Add Feta Cheese

Gently fold in the crumbled feta cheese, ensuring it is evenly spread throughout the mixture. The feta will add a creamy, tangy flavor to each bite.

Step 6: Transfer to Baking Dish

Grease your 9×13 inch baking dish lightly with cooking spray or olive oil. Pour the mixture into the prepared dish, spreading it evenly.

Step 7: Bake

Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the edges are golden brown and the center is set. You can check for doneness by inserting a toothpick into the center; it should come out clean.

Step 8: Cool and Serve

Once baked, remove the dish from the oven and allow it to cool for about 10 minutes. This will make it easier to cut into squares for serving. Enjoy your Spinach, Feta, and Artichoke Breakfast Bake warm, or store it for later!

Holiday-Friendly Variations

This versatile recipe can easily be adapted for different occasions. Consider these variations:

Swap in seasonal veggies like zucchini or mushrooms for a different flavor profile.
Add cooked sausage or turkey bacon for a heartier version.
Make it gluten-free by ensuring all ingredients are certified gluten-free.
For a spicy kick, toss in some red pepper flakes or diced jalapeños.

Chef’s Rationale

This Spinach, Feta, and Artichoke Breakfast Bake is not only delicious but also packed with nutrients from the vegetables and eggs. It’s an excellent way to sneak in those greens first thing in the morning.
Using frozen spinach not only saves time but also ensures that you have a steady supply of greens on hand. Plus, it’s a great way to reduce food waste!
The combination of eggs and egg whites keeps the dish light while still being filling, making it perfect for anyone watching their calorie intake.
The crumbled feta adds a creamy texture and tangy flavor that balances beautifully with the mild spinach and artichokes.

Meal Prep & Storage Notes

This breakfast bake is perfect for meal prep! You can make it ahead of time and store it in the fridge for up to 5 days. Simply reheat individual portions in the microwave or enjoy it cold. To freeze, cut into squares, wrap each piece in plastic wrap, and store in an airtight container. It can last in the freezer for up to 3 months. To enjoy, just thaw overnight in the fridge and reheat as desired!

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Absolutely! If you prefer fresh spinach, you can use about 10 ounces. Just sauté it in a pan until wilted, then squeeze out the excess liquid before adding it to the mixture.

Can I replace the feta cheese?

Yes, if you’re not a fan of feta, you can substitute it with goat cheese or even a dairy-free cheese alternative for a different flavor.

How can I make this dish dairy-free?

To make this dish dairy-free, you can substitute the fat-free milk with a plant-based milk and omit the feta cheese or replace it with a dairy-free cheese option.

What can I serve with this breakfast bake?

This Spinach, Feta, and Artichoke Breakfast Bake pairs beautifully with a fresh fruit salad, whole grain toast, or a light yogurt parfait for a complete breakfast spread.

Let’s Eat

Now that you have the recipe and tips for making a delicious Spinach, Feta, and Artichoke Breakfast Bake, it’s time to gather your ingredients and get cooking! This dish is sure to become a favorite in your household. Whether you enjoy it on a busy weekday morning or serve it at a weekend brunch, it’s a delightful way to savor the goodness of spinach and artichokes. So, preheat that oven and let the baking begin!