Tuesday, February 16, 2016

Tasty Tuesday: Vegetarian Spinach, Artichoke, and Feta Breakfast Casserole

Eric and I don't really do anything special for Valentine's Day. Neither of us hate it or anything ... We just prefer to spend our time and money celebrating birthdays and our wedding anniversary. We also always go out for a nice dinner on New Year's Eve, but that's kind of a random tradition we started a few years ago because it seemed like a good excuse to try a new restaurant. (And because we like food, obviously.)

That being said, this year we decided to make a couple of really good meals at home. If you follow me on Instagram, you've probably already seen our Valentine's Day dinner:

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Eric made the coffee crusted steaks and grilled asparagus, and I made the red garlic mashed potatoes. They're so unhealthy (hello, entire stick of butter and heavy cream!), but they're my absolute favorite type of mashed potatoes. We don't make them often, but when we do, you better believe I eat the shit out them!

But I'm getting sidetracked ... Those potatoes aren't the focus today.

Today I'm sharing the meal we made for our Valentine's Day breakfast.

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In an effort to combat our calorie rich dinner (complete with a bottle of wine and brownies and gelato for dessert), we decided to stick with a healthier breakfast.

This breakfast casserole is beyond easy to throw together, and, if spinach and artichokes aren't your thing, it's pretty versatile. I think I'll probably play around with this basic recipe in the future, but this time I mostly stuck with the original recipe (with a couple of small changes).

Vegetarian Spinach, Artichoke, and Feta Breakfast Casserole

Adapted ever so slightly from a recipe on Skinnytaste.

Ingredient List:
  • 1 10 oz. package of frozen chopped spinach (thawed and with all excess liquid squeezed out)
  • 1 13.75 oz. can quartered artichoke hearts, drained and roughly chopped
  • 1 medium red bell pepper, diced
  • 1/2 cup green onions, diced
  • 8 large eggs
  • 4 large egg whites
  • 1/4 cup milk (I used 1%.)
  • 1/4 cup Parmesan cheese, shredded
  • 1/2 cup crumbled feta cheese
  • 2 cloves garlic (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tsp Mrs. Dash Italian Medley


1.  Preheat the oven to 375 degrees.

2.  Spray a 9x13 inch pan with cooking spray.

3.  Combine the spinach, artichokes, red bell pepper, green onion, and garlic in the baking pan, stirring several times to combine and spread the ingredients evenly throughout the dish.

4.  In a medium bowl, whisk together the eggs, egg whites, milk, Parmesan cheese, black pepper, sea salt, and Mrs. Dash Italian Medley.

5.  Stir the crumbled feta into the egg mixture, then pour evenly over the vegetables in the pan.

6.  Bake for 32-35 minutes (I baked mine for 33 minutes, and it was perfect), or until a knife inserted near the center comes out clean.

7.  Allow the casserole to stand at room temperature for 8-10 minutes before cutting. 


  1. mmm so this is kinda like a frittata? i love them. KC hates them. weirdo. they are fabulous, and mostly healthy, and you can throw in almost anything.

  2. Hurrah for coffee crusted steaks! Yum Yum Yum.

    I should switch up my breakfast muffins to have goat cheese. Hmm.

  3. Casserole sounds delicious! And, that steak looks divine. Steak and red wine are my favorite food and drink!

  4. This sounds amazing! I definitely want to try it! I am trying to challenge myself in the kitchen instead of making the same old basic things, so this would be a great addition!