Spinach, Feta & Tomato Breakfast Casserole
6
Points® value
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr
Serves
8
Difficulty
Easy
This hearty breakfast gets a little Greek flair from oregano, spinach, and feta cheese. It’s an easy vegetarian option if you need to feed a crowd, but if you’re serving a smaller group, know that leftovers hold up and reheat well. Normally, you would use stale bread for this type of dish, but we start with soft sandwich bread and lightly toast it. We love fresh spinach here and find it easier to work with than frozen—you don’t have to remember to thaw it, and you don’t have to squeeze out all that water. If frozen is what you have on hand, though, it will work just fine.
Ingredients
Cooking spray
4 spray(s)
Whole wheat bread
14 slice(s)
Baby spinach
10 oz
1% low-fat milk
2½ cup(s)
Dijon mustard
2 tbsp(s)
Dried oregano
1 tsp(s)
Garlic powder
1 tsp(s)
Kosher salt
¾ tsp(s)
Black pepper
½ tsp(s)
Egg
8 large
Grape tomatoes
1 cup(s), halved
Crumbled feta cheese
¾ cup(s)