Egg, Spinach and Salmon Breakfast Casserole
Ingredients
- 1 10-ounce package frozen chopped spinach, thawed, all excess liquid squeezed out
- 8-10 oz baked or grilled salmon as pictured or organic chicken/apple sausage (optional)
- 1/2 cup scallions finely chopped
- 1 can chopped artichokes from canned, drained and patted dry
- 1/3 cup diced red pepper & 1/3 cup diced sweet onion
- 1 clove garlic minced
- 1 tablespoon fresh dill chopped
- 8 large eggs
- 4 large egg whites
- 1/4 cup unsweetened almond or cashew milk
- 4 tablespoons grated parmesan cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 375°F. Spray a 9x13 baking dish with oil.
- Spray a casserole dish with nonstick spray. In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill and any optional meat you’ve chosen. Pour into the casserole dish spreading evenly.
- In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.
- Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.