Go Back
Homemade Spinach, Feta, and Artichoke Breakfast Bake photo

Spinach, Feta, and Artichoke Breakfast Bake

This Spinach, Feta, and Artichoke Breakfast Bake is a vibrant start to your day! Packed with nutrients and flavor, it's perfect for brunch or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large mixing bowl
  • Whisk
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • Knife and cutting board
  • Spoon or spatula

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large mixing bowl, combine the thawed spinach, chopped scallions, artichokes, diced red pepper, minced garlic, and fresh dill. Mix well.
  3. Step 3: In another bowl, whisk together the eggs, egg whites, and fat-free milk until well blended.
  4. Step 4: Pour the egg mixture over the vegetable mixture. Add the grated parmesan cheese, kosher salt, and ground pepper. Gently fold until just combined.
  5. Step 5: Gently fold in the crumbled feta cheese.
  6. Step 6: Grease your baking dish lightly. Pour the mixture into the prepared dish, spreading it evenly.
  7. Step 7: Bake for 30-35 minutes, or until edges are golden brown and center is set.
  8. Step 8: Allow to cool for about 10 minutes before serving.

Notes

  • This breakfast bake can be made ahead and stored in the fridge for up to 5 days.
  • To freeze, cut into squares, wrap in plastic wrap, and store in an airtight container for up to 3 months.
  • Thaw overnight in the fridge before reheating.