Spinach, Feta & Artichoke Breakfast Bake

Spinach, Feta & Artichoke Breakfast Bake

Breakfast casseroles are "usually" loaded with calories and fat. But NOT this one!! I took a traditional recipe and altered it just enough so I could add it to my personal healthy recipe list!!

If YOU are looking for an easy, delicious (and of course healthy) recipe for breakfast this weekend...this one is a WINNER!!

I made it last year for Christmas morning breakfast and it was a HUGE hit with the kiddos and Jim!

I am definitely planning a repeat performance!! You can make it with Salmon or Turkey Sausage!! I have made both ways...both yummy!

I am sharing this in my group tonight...let me know if you would like the recipe as well!!

Ingredients:

1 (10-ounce) package frozen chopped spinach, thawed, all excess liquid squeezed out

8-10 oz baked or grilled salmon (as pictured) or organic chicken/apple sausage (optional)

1/2 cup scallions, finely chopped

1 can chopped artichokes (from canned), drained and patted dry

1/3 cup diced red pepper & 1/3 cup diced sweet onion

1 clove garlic, minced

1 tablespoon fresh dill, chopped

8 large eggs

4 large egg whites

1/4 cup unsweetened almond or cashew milk

4 tablespoons grated parmesan cheese

1 teaspoon kosher salt

1/4 teaspoon ground pepper

1/2 cup crumbled feta cheese

Directions:

Preheat the oven to 375°F. Spray a 9x13 baking dish with oil.

Spray a casserole dish with nonstick spray. In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill and any optional meat you’ve chosen. 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.