A colorful, delicious bake of eggs and whole wheat bread layered with asparagus, spinach, tomatoes, and feta cheese makes a special breakfast or brunch entree. Best of all, you make it ahead of time.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
6 hrs


Ingredient Checklist


Instructions Checklist
  • Coat a 2-quart rectangular baking dish with cooking spray. Arrange half of the bread cubes in the prepared baking dish.

  • In a covered medium saucepan, cook asparagus and onion in a small amount of boiling water for 2 to 3 minutes or just until tender; stir in spinach. Immediately drain well. Spoon half of the asparagus mixture over bread in baking dish. Top with the remaining bread cubes and the remaining asparagus mixture. Set aside.

  • In a large bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over mixture in baking dish. With the back of a large spoon, lightly press down layers. Arrange tomato slices on top. Top with feta cheese and basil. Cover with foil; refrigerate for 4 to 24 hours.

  • Preheat oven to 325 degrees F. Bake, covered, for 30 minutes. Uncover; bake about 40 minutes more or until center registers 180 degrees F when tested with an instant-read thermometer (there will be some liquid left in center that will be absorbed during standing). Let stand on a wire rack for 10 minutes before serving.

Nutrition Facts

1/6 of recipe
247 calories; protein 18g; carbohydrates 27g; dietary fiber 7g; sugars 7g; fat 9g; saturated fat 3g; cholesterol 216mg; sodium 419mg.

1 1/2 medium-fat protein, 1 1/2 starch, 1 vegetables