This savory breakfast recipe is loaded with veggies, egg and cheese, making it a wonderful source of protein and fiber to kick-start your day! Try it for a weekend brunch or prep it ahead to have leftovers during the week for breakfast and/or lunch.
Servings: 6 servings
Individual Portion: 1/6 of the yield or about 1 cup Prep Time: 15 minutes Cook Time: 30-35 minutes Ingredients:
10 large eggs
1/4 cup skim or 1% milk or dairy substitute
8.5 oz quartered artichoke hearts, drained and chopped
10 oz frozen chopped spinach (or 5-7 oz if wanting it to be less spinach-forward), thawed and drained well
1/2 cup shredded white cheddar cheese
1/4 cup shredded parmesan cheese
1/2 medium onion, diced
2 cloves garlic, peeled and minced
1/2 teaspoon coarse/Kosher salt (optional)
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper, divided
1/4 cup low-fat cottage cheese
Directions: 1. Preheat oven to 350 degrees F. 2. Spray an 8x8 baking dish or medium casserole dish with a non-stick cooking spray.
3. In a large bowl, crack eggs and whisk to mix. Add chopped artichoke hearts and mix well.
4. Remove any excess liquid from spinach by squeezing well with paper towels. Once drained well, add spinach to large bowl. Add all remaining ingredients except for cottage cheese and 1/4 teaspoon crushed red pepper, mixing to stir well.
5. Pour the mixture into the prepared baking dish and jiggle baking dish to even out mixture. Dollop cottage cheese evenly over the surface, breaking dollops with a spoon or fork to separate them.
6. Place baking dish on bottom rack of oven and bake for 30-35 minutes, until top of egg bake is slightly browned and center of the pan is fully cooked and does not jiggle. Sprinkle remaining 1/4 teaspoon crushed red pepper on top of egg bake.
Nutrition Facts: Serving size: 1/6 recipe or about 1 cup | Calories: 212 | Total Fat: 12 g | Saturated Fat: 5 g | Cholesterol: 322 mg | Sodium: 558 mg | Total Carbs: 7 g | Dietary Fiber: 3 g | Sugars: 2 g | Protein: 18 g
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