Spinach Artichoke Parmesan Breakfast Bake

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Nutrition Facts

Serving Size: 1 slice

Calories: 129 • Total Fat: 5g • Total Carbohydrate: 4g (Fiber: 1g • Sugars: 1g) • Protein: 12g • Vitamin A (62%) •  Vitamin D (8%) • Calcium (16%) • Folate (15%) • Manganese (19%)

Nutritional Highlights

Low Calorie • Rich in Good Fats • Low Carb •  No Added Sugar • High Protein • Gluten-Free • Regulates Appetite • Good for Healthy Skin, Hair, Nails, Bones • Immunity Booster

Growing up in the Midwest, I am no stranger to dips and casseroles. I’ve lightened up two of my favorite dishes, egg casserole and spinach artichoke dip, to create a healthy, satisfying, and delicious breakfast bake perfect for breakfast, brunch, or even dinner. I love to make this on Sundays so I have a quick grab-n-go breakfast when I’m pressed for time (which we all know is usually everyday of the week!).


spinach artichoke parmesan Breakfast bake

Servings: 6

INGREDIENTS
  • 4 eggs
  • 6 egg whites
  • 1 (10 oz) package of frozen spinach, thawed
  • 1/2 yellow onion, diced
  • 1 (14 oz) can of artichokes packed in water, drained and chopped
  • 1 garlic clove, mined
  • 1/4 cup non-fat milk
  • 1/2 cup freshly shredded Parmesan cheese*
  • 1 tsp salt
  • 1/2 tsp black pepper
  • cooking spray

* I used Trader Joe’s Parmesan, Romano, Asiago Blend 

METHOD
  1. Preheat oven to 375ºF.
  2. Spray a skillet with cooking spray and heat over medium heat. Add onion and garlic and saute for 4-5 minutes or until translucent and fragrant. Add artichokes and cook for an additional 3 minutes, stirring continuously.
  3. In a large bowl combine thawed spinach, onion/artichoke mixture, and 1/4 cup of cheese. Stir until all ingredients are evenly combined.
  4. In a separate bowl, add eggs, egg whites, milk, salt, and pepper. Whisk eggs until all ingredients are combined.
  5. Lightly spray a large casserole dish with cooking spray. Add spinach mixture on the bottom of the dish. Top with eggs and remaining 1/4 cup of cheese.
  6. Bake in the oven for 30 minutes.
  7. Cut into 6 slices and serve warm.
  8. Leftovers can be stored in the fridge for up to 4 days.

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