Enjoy this Mediterranean-inspired Christmas-morning casserole while you open presents. Breakfast casseroles are perfect for when you have a crowd to feed, and you can make the prep even quicker by tearing the bread into pieces the night before.

Liz Mervosh
Source: EatingWell.com, November 2019


Recipe Summary

20 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Place spinach in 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.

  • Cook tomatoes, oil, garlic, crushed red pepper and lemon zest in a small skillet over low heat, stirring often, until fragrant and the garlic is golden brown, 3 to 4 minutes. Stir into the spinach mixture.

  • Preheat oven to 350 degrees F.

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

  • Bake until set and browned in spots, about 35 minutes. Let stand for 5 to 10 minutes before serving.


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

Nutrition Facts

277 calories; protein 14.4g 29% DV; carbohydrates 30.5g 10% DV; dietary fiber 4.8g 19% DV; sugars 6.3g; fat 9.9g 15% DV; saturated fat 4.5g 23% DV; cholesterol 136mg 45% DV; vitamin a iu 4746.9IU 95% DV; vitamin c 4.8mg 8% DV; folate 126.7mcg 32% DV; calcium 258.3mg 26% DV; iron 1.8mg 10% DV; magnesium 61.8mg 22% DV; potassium 542.2mg 15% DV; sodium 498.4mg 20% DV; thiamin 0.1mg 13% DV.

Reviews (2)

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Rating: 5 stars
This is such a pretty casserole and easy to whip together on Christmas morning. Read More