Holiday Egg Bake

IMG_0490The red peppers and spinach give this healthy egg casserole holiday appeal. We served it at the Heartland Health & Wellness Fund Open Enrollment breakfast to give everyone a great start to a busy day!

Total Time:1 hour

 Prep Time:15 minutes

Cook Time:45 minutes

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
  • crushed red pepper

DIRECTIONS:

  1. Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
  2. In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill. 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. Sprinkle crushed red pepper on top to add preferred level of spice
  5. Bake until a knife inserted near the center comes out clean, 32 to 35 minutes.
  6. Let stand 8 to 10 minutes before cutting into 8 pieces.

NUTRITION INFORMATION

Yield: 8 servings, Serving Size: 1/8th slice

  • Amount Per Serving:
  • Freestyle Points: 1
  • Points +: 3
  • Calories: 128 calories
  • Total Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 196mg
  • Sodium: 439mg
  • Carbohydrates: 4g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 11g

Read more at https://www.skinnytaste.com/spinach-artichoke-and-feta-breakfast/#8qh7IrgcCDhWDDC1.99