Spinach, feta and artichoke breakfast bake
Looking for a wholesome and delicious breakfast option? Try this Spinach, Feta, and Artichoke Breakfast Bake! Packed with nutritious ingredients like fresh spinach, artichokes, red pepper, and two types of cheese, this easy-to-make dish is both flavorful and satisfying. Perfect for a weekend brunch or a make-ahead weekday meal, this protein-rich bake features fluffy eggs, a touch of dill, and a hint of garlic for an irresistible morning treat. Get ready to elevate your breakfast game with this savory and nutrient-dense recipe!
- 31 Mar 2024
- Cook time 35 min
- Prep time 15 min
- 8 Servings
- 13 Ingredients
This Spinach, Feta, and Artichoke Breakfast Bake is a nutritious and flavorful dish that's perfect for starting your day off right. Packed with vegetables, protein from eggs, and a delightful blend of cheeses, it is both satisfying and healthy.
Ingredients:
Instructions:
- Spinach: If using fresh spinach, wash and dry thoroughly, then coarsely chop it. If using frozen spinach, thaw and drain any excess water before chopping.
- Onion & Garlic: Finely chop the onion and mince the garlic cloves.
- Artichokes: Chop the artichokes into small, bite-sized pieces.
- Red Pepper: Dice the red pepper into small pieces.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onions and garlic, and sauté for 3-4 minutes until the onions become translucent and fragrant.
- Add the chopped spinach to the skillet. Cook the spinach for 3-4 minutes until it wilts. If using fresh spinach, you might need to do this in batches. Remove from heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, egg whites, and milk until well combined. Season with the salt and white pepper.
- Add the sautéed spinach mixture, chopped artichokes, diced red pepper, chopped dill, grated parmesan cheese, and half of the crumbled feta cheese to the egg mixture. Stir until all ingredients are evenly distributed.
- Pour the egg and vegetable mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining crumbled feta cheese on top.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the bake is set in the center and has a light golden brown color around the edges.
- Allow the breakfast bake to cool slightly for about 5 minutes before slicing. Serve warm. Enjoy your delicious and nutritious Spinach, Feta, and Artichoke Breakfast Bake!
Tips:
- Ensure the spinach is well-drained to avoid excess moisture in the bake.
- You can use fresh, frozen, or canned artichokes—just make sure they are well-drained and chopped.
- For a deeper flavor, sauté the onions and garlic before adding them to the mixture.
- Feel free to experiment with other herbs, such as basil or oregano, to customize the flavor.
- If you prefer a spicier dish, consider adding a pinch of red pepper flakes.
- This dish can be made the night before; simply cover and refrigerate, then bake in the morning.
- Serve with a side of whole-grain toast or a fresh fruit salad for a balanced meal.
In just a few steps, you can create a delicious and wholesome breakfast that will energize you for the day ahead. This versatile recipe is also a great way to incorporate more vegetables into your diet and can easily be prepared ahead of time for busy mornings.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 2.00g | 5% |
| Sugar 1.50g | 2% |
| Fat | |
| Fat 8g | 10% |
| Saturated 3.32g | 11% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 230ug | 26% |
| Choline 210mg | 37% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.49mg | 37% |
| Vitamin B3 0.59mg | 4% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 110ug | 26% |
| Vitamin B12 0.81ug | 34% |
| Vitamin C 18mg | 20% |
| Vitamin E 1.44mg | 10% |
| Vitamin K 180ug | 146% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 1.58mg | 14% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 370mg | 11% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 650mg | 43% |
| Zinc, Zn 1.33mg | 12% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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