Spinach, feta & tomato breakfast casserole
Reduced-calorie oatmeal bread
1% low fat milk
8 large egg(s)
1 cup(s), halved
Crumbled feta cheese
- Preheat the oven to 350°F. Stack a few pieces of bread and cut into cubes (about 9 per slice); repeat with the remaining bread. Spread the bread cubes onto a sheet pan. Bake at 350°F until lightly toasted, about 10 minutes, stirring after 5 minutes.
- Meanwhile, coat a large nonstick skillet with cooking spray. Heat the pan over medium. Gradually add the spinach, tossing frequently with tongs until all of the spinach has been added and wilts, 3 to 4 minutes. Place the spinach in a colander or strainer set in the sink. Let stand for 5 minutes.
- In a large bowl, whisk together the milk, mustard, oregano, garlic, salt, black pepper, and eggs. Stir in the spinach, untangling any clumps. Add the bread, tomatoes, and feta; toss gently to combine. Pour the mixture into a 13-by-9–inch baking dish coated with cooking spray. Bake at 350°F until the mixture is set and lightly browned and crusty on top, 50 to 55 minutes. Cut into 8 pieces and serve.
- Serving size: 1 piece