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Spinach, Feta & Artichoke Bake

A healthy breakfast casserole and perfect to feed a crowd. Prep the ingredients the day before so it’s ready to finish up in the morning.



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

INSTRUCTIONS

  • Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.

  • 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.

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