Christmas Casserole Breakfast Recipe

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List of ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed

  • 1 box (9 ounces) frozen artichoke hearts, thawed (see Tip)

  • ¾ cup chopped, sun-dried tomatoes

  • 1 tablespoon of extra virgin olive oil

  • 2 garlic cloves, minced

  • ½ teaspoon minced red pepper

  • 1 teaspoon grated lemon zest

  • 2 cups low-fat milk

  • 5 large eggs

  • 1 cup crumbled feta cheese

  • 12 ounces rustic whole wheat bread, cut into 1-inch pieces (about 8 cups)


Instruction checklist

  • Step 1

    Place the spinach on a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed spinach and artichoke hearts in a medium bowl.


  • Step 2

    Cook the tomatoes, oil, garlic, minced red pepper, and lemon zest in a small skillet over low heat, stirring frequently, until fragrant and garlic is browned, 3 to 4 minutes. Add the spinach mixture.

  • Step 3

    Preheat oven to 350 degrees F.

  • Stage 4

    Whisk the milk and eggs in a large bowl. Add the mixture of spinach, feta cheese and bread. Mix gently until the bread absorbs the milk mixture. Place the mixture in a 13-by-9-inch glass or ceramic baking dish. Let stand at room temperature for 20 to 30 minutes.

  • Step 5

    Bake until firm and golden brown in dots, about 35 minutes. Let stand 5 to 10 minutes before serving.


Tip: If you can't find frozen artichoke hearts, you can use preserves, although they are higher in sodium. Rinse and squeeze dry before using.

nutritional information

Serving Size: About 1 Cup Per Serving: 277 Calories; 9.9 g of total fat; 4.5 g of saturated fat; 136 mg of cholesterol; 498 mg sodium. 542 mg of potassium; 30.5 g of carbohydrates; 4.8 g fiber; 6 g of sugar; 14.4 g of protein; 4747 IU of vitamin a iu; 5 mg of vitamin c; 127 mcg of folate; 258 mg of calcium; 2 mg of iron; 62 mg of magnesium; Exchanges:

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1 1/2 starch, 1 1/2 vegetable, 1 medium fat protein, 1/2 fat

Casserole breakfast Christmas Recipe

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