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January 20, 2016

Spinach, Feta and Artichoke Breakfast Bake

Makes: 8, 1/8th slices


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

½ cup chopped sundried tomatoes

1/3 cup diced red pepper

1 clove garlic, minced

1 tablespoon oregano, chopped

8 large eggs

4 large egg whites

1/4 cup fat free milk

2 tablespoons grated parmesan cheese

1 1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup crumbled feta cheese


  1. Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
  2. Spray a casserole dish with nonstick spray. In a small bowl combine spinach, scallions, artichoke, sundried tomatoes, red pepper, garlic and oregano. Pour into the casserole dish spreading evenly.
  3. In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables. 
  4. 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.

Nutrition Information

Calories: 128, Fat: 7 g, Saturated Fat: 3 g, Protein: 11 g, Carb: 4 g, Fiber: 1 g
1 g, Sodium: 439 mg, Cholesterol: 196 mg

Adapted from SkinnyTaste

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