Spinach, Feta & Tomato Breakfast Casserole
7
Points®
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. It’s an easy vegetarian option if you need to feed a crowd, but if you’re serving a smaller group, the 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)
Reduced-calorie oatmeal bread
14 slice(s)
Fresh baby spinach
10 oz
1% low fat milk
2.5 cup(s)
Dijon mustard
2 Tbsp
Dried oregano
1 tsp
Garlic powder
1 tsp
Kosher salt
0.75 tsp
Black pepper
0.5 tsp
Egg(s)
8 large egg(s)
Grape tomatoes
1 cup(s)
Crumbled feta cheese
0.75 cup(s)
Instructions
1
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.
2
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.
3
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.
4
Serving size: 1 piece
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