Rating: 3.5 stars
2 Ratings
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  • 2 star values: 1
  • 1 star values: 0

Enjoy this 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.

EatingWell.com, November 2019; updated December 2022


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.


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

about 1 cup
277 calories; protein 14.4g; carbohydrates 30.5g; dietary fiber 4.8g; sugars 6.3g; fat 9.9g; saturated fat 4.5g; cholesterol 136mg; vitamin a iu 4746.9IU; vitamin c 4.8mg; folate 126.7mcg; calcium 258.3mg; iron 1.8mg; magnesium 61.8mg; potassium 542.2mg; sodium 498.4mg; thiamin 0.1mg.

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