Spinach and Artichoke Breakfast Casserole

Last weekend, we were invited to a potluck brunch for a friend’s birthday. I wanted to bring a savory breakfast dish that would work well for a crowd.

With the big game this weekend, my mind went to making a breakfast version of spinach artichoke dip. I live in Philadelphia, so I clearly had to make a green dish too!

This Spinach and Artichoke Breakfast Casserole is packed with spinach, artichokes, bell peppers, onions and cheese. The result is a flavorful dish that can feed up to 12.

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1 (10 oz) package frozen chopped spinach, thawed
• 1/2 cup chopped green onions
• 1 (14 oz) can artichokes hearts, drained and chopped
• 1 green bell pepper, chopped
• 12 large eggs
• 1/4 cup milk
• 1/4 cup grated parmesan cheese
• 1  teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup feta cheese, crumbled
• 2 tablespoons chopped fresh chives, for garnish

Preheat your oven to 375 degrees F.

Add 1 tablespoon olive oil to a saute pan and heat over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Remove from heat and let cool slightly.

Squeeze as much of the liquid out of the thawed spinach as you can and add to a large bowl.

Add the green onions, artichoke hearts, bell pepper, and sautéed onion to the large bowl, mixing to combine.

Add to a 9×13″ casserole dish that has been sprayed with cooking spray. Spread evenly to cover the bottom of the dish.

In a separate bowl, whisk the eggs, milk, parmesan cheese, salt, and pepper.

Pour over the vegetables in the casserole dish. Top with the crumbled feta cheese.

Bake for 30-35 minutes, or until the eggs are set. Remove from heat and sprinkle the chives on top, if desired.

Let cool slightly, cut into 12 squares, and serve.

Everyone really enjoyed this at the potluck. The assortment of veggies gave nice texture to the dish. The feta cheese keeps it nice and creamy too.

If making this for a very hungry group, you could double the recipe in the same casserole dish to make thicker slices.

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Spinach and Artichoke Breakfast Casserole

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 12 servings

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1 (10 oz) package frozen chopped spinach, thawed
• 1/2 cup chopped green onions
• 1 (14 oz) can artichokes hearts, drained and chopped
• 1 green bell pepper, chopped
• 12 large eggs
• 1/4 cup milk
• 1/4 cup grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup feta cheese, crumbled
• 2 tablespoons chopped fresh chives, for garnish

Instructions

1. Preheat your oven to 375 degrees F.
2. Add 1 tablespoon olive oil to a saute pan and heat over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Remove from heat and let cool slightly.
3. Squeeze as much of the liquid out of the thawed spinach as you can and add to a large bowl.
4. Add the green onions, artichoke hearts, bell pepper, and sautéed onion to the large bowl, mixing to combine.
5. Add to a 9×13″ casserole dish that has been sprayed with cooking spray. Spread evenly to cover the bottom of the dish.
6. In a separate bowl, whisk the eggs, milk, parmesan cheese, salt, and pepper.
7. Pour over the vegetables in the casserole dish. Top with the crumbled feta cheese.
8. Bake for 30-35 minutes, or until the eggs are set. Remove from heat and sprinkle the chives on top, if desired.
9. Let cool slightly, cut into 12 squares, and serve.

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