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. Source: EatingWell.com, November 2019

Liz Mervosh


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; total fat 9.9g 15% DV; saturated fat 4.5g; cholesterol 136mg 45% DV; sodium 498mg 20% DV; potassium 542mg 15% DV; carbohydrates 30.5g 10% DV; fiber 4.8g 19% DV; sugar 6g; protein 14.4g 29% DV; exchange other carbs 2; vitamin a iu 4747IU; vitamin c 5mg; folate 127mcg; calcium 258mg; iron 2mg; magnesium 62mg; thiaminmg.

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