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.