Name: Spinach, Feta, and Artichoke Breakfast Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 10-ounce package frozen chopped spinach (thawed, with 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 teaspoons kosher salt; 1/4 teaspoon ground pepper; 1/2 cup crumbled feta cheese

Imagine waking up to the comforting aroma of a warm breakfast bake, filled with vibrant flavors that dance on your taste buds. This Spinach, Feta, and Artichoke Breakfast Bake is not only a feast for the senses but also a nourishing way to start your day. Packed with nutrients from spinach and artichokes, creamy feta, and a touch of fresh herbs, this dish is bound to become a star at your breakfast table. Whether you’re serving a crowd or prepping your meals for the week, this recipe is sure to impress.

Why It Deserves a Spot

This breakfast bake is the ultimate combination of convenience and flavor. It’s easy to whip up, requires minimal prep time, and can be made ahead, making it perfect for busy mornings. Plus, it’s a delightful way to incorporate greens into your breakfast routine. The creamy feta and artichokes add a savory depth, while the eggs provide a hearty base. It’s a meal that satisfies your hunger and fuels your day, all while being incredibly delicious.

Ingredient Rundown

To create this delectable Spinach, Feta, and Artichoke Breakfast Bake, you’ll need the following ingredients:

1 (10-ounce) package frozen chopped spinach, thawed, with all excess liquid squeezed out – This is the star ingredient, providing essential vitamins and minerals.
1/2 cup scallions, finely chopped – Adds a mild onion flavor and a pop of color.
3/4 cup chopped artichokes, from canned, drained and patted dry – Brings a unique tanginess and texture to the dish.
1/3 cup diced red pepper – For sweetness and crunch.
1 clove garlic, minced – Introduces aromatic depth.
1 tablespoon fresh dill, chopped – Infuses a refreshing herbal note.
8 large eggs – The base of the bake, providing protein and richness.
4 large egg whites – Lightens the dish while keeping it protein-packed.
1/4 cup fat-free milk – Adds moisture without extra calories.
2 tablespoons grated parmesan cheese – Enhances the umami flavor.
1 1/4 teaspoons kosher salt – Essential for seasoning.
1/4 teaspoon ground pepper – For a hint of spice.
1/2 cup crumbled feta cheese – The creamy, tangy topping that makes this bake unforgettable.

Kitchen Gear Checklist

Before you begin cooking, make sure you have the following tools on hand:

Mixing bowls – For combining ingredients.
Whisk – To beat the eggs and mix everything together.
9×13-inch baking dish – The perfect size for this breakfast bake.
Spatula – For folding in ingredients and serving.
Measuring cups and spoons – To ensure accurate ingredient amounts.
Knife and cutting board – For chopping vegetables and herbs.

Directions: Spinach, Feta, and Artichoke Breakfast Bake

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that the bake cooks evenly.

Step 2: Prepare the Vegetables

In a large mixing bowl, combine the thawed spinach, chopped scallions, chopped artichokes, diced red pepper, minced garlic, and chopped dill. Stir until well mixed.

Step 3: Whisk the Eggs

In another bowl, whisk together the 8 large eggs, 4 large egg whites, and 1/4 cup of fat-free milk until the mixture is smooth and frothy.

Step 4: Combine Ingredients

Pour the egg mixture over the vegetable mixture. Add 2 tablespoons of grated parmesan cheese, 1 1/4 teaspoons of kosher salt, and 1/4 teaspoon of ground pepper. Fold everything together gently until combined.

Step 5: Add Feta Cheese

Finally, fold in the crumbled feta cheese, being careful not to break it up too much. You want to maintain some chunks for that delicious creamy texture.

Step 6: Transfer to Baking Dish

Grease your 9×13-inch baking dish lightly with cooking spray or olive oil. Pour the mixture into the dish, spreading it out evenly.

Step 7: Bake

Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the edges start to turn golden and the center is set. You can check doneness by inserting a toothpick into the center; it should come out clean.

Step 8: Cool and Serve

Once baked, remove the dish from the oven and allow it to cool for about 5-10 minutes. Slice into squares and serve warm. This dish is delicious on its own or paired with a side of fresh fruit.

Variations by Season

Switching up ingredients based on the season can keep this Spinach, Feta, and Artichoke Breakfast Bake exciting:

Spring: Add fresh asparagus or peas for a seasonal twist.
Summer: Incorporate zucchini or fresh tomatoes for a burst of flavor.
Fall: Mix in roasted butternut squash or sautéed mushrooms.
Winter: Use kale instead of spinach for a heartier green.

Mistakes Even Pros Make

Even experienced cooks can stumble when making this breakfast bake. Here are some common pitfalls to avoid:

Not squeezing out excess liquid from the spinach, leading to a soggy bake.
Overbaking, which can result in a dry texture.
Using too much salt; always taste the mixture before baking.
Forgetting to preheat the oven, which can affect baking time.

Storing Tips & Timelines

To keep your Spinach, Feta, and Artichoke Breakfast Bake fresh, consider the following storage tips:

Refrigerate leftovers in an airtight container for up to 4 days.
This dish can be frozen for up to 3 months. Just ensure it’s well-covered to prevent freezer burn.
To reheat, simply warm it in the oven at 350°F until heated through, or use the microwave for a quicker option.

Helpful Q&A

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, you’ll need about 1 pound. Sauté it until wilted, then squeeze out excess moisture before adding it to the mixture.

What can I substitute for feta cheese?

If you’re not a fan of feta, you can use goat cheese or even ricotta for a creamier texture.

Can I make this dish ahead of time?

Yes! You can prepare the mixture the night before, cover it, and store it in the refrigerator. Bake it in the morning for a quick breakfast.

Is this breakfast bake suitable for meal prep?

Definitely! It holds up well in the fridge and makes for a quick reheat on busy mornings, making it perfect for meal prep.

The Takeaway

This Spinach, Feta, and Artichoke Breakfast Bake is a versatile and delicious addition to any breakfast menu. With its straightforward preparation and the ability to customize based on what you have on hand, it’s a recipe that you’ll come back to time and again. Whether you enjoy it fresh from the oven or as leftovers throughout the week, each bite is packed with flavor and nutrition. So, gather your ingredients, follow the simple steps, and enjoy a delightful breakfast that’s sure to please everyone at the table.