Lightened-Up Spinach Artichoke Egg Bake

Your favorite appetizer turned into... breakfast? Yep, you heard that right. This lightened-up spinach artichoke egg bake is out of this world. Dangerously cheesy, packed with vegetables and protein, it's hard to believe that this recipe is lightened-up. This egg bake tastes like spinach dip you would order at your favorite restaurant, with a breakfast twist: eggs and egg whites are combined with cottage cheese to make this dish delicious and filling. If you are sick of your usual breakfast routine, change it up with this savory and delectable lightened-up spinach artichoke egg bake; it's sure to please.

Course breakfast, brunch

Cuisine American

Keyword spinach artichoke egg bake

Prep Time 5

Cook Time 50

Servings

Calories 259kcal

Author Steph

Equipment

mixing bowl
frying pan
casserole dish

Ingredients

1 onion chopped
3 cloves garlic minced
olive oil spray
9 oz spinach fresh
14 oz artichoke hearts canned, packed in water, drained
1/2 tsp Italian seasoning
1/2 tsp kosher salt
2 tbsp basil fresh, chopped
1.5 cup fat free mozzarella cheese divided
1/4 cup parmesan cheese
4 eggs
1 cup liquid egg whites
1/2 cup reduced fat cottage cheese

Instructions

Preheat the oven to 350F.
Chop the onion and mince the garlic.
Preheat the frying pan over medium heat, and add olive oil spray.
Add the chopped onion and cook for 5 minutes. Add the minced garlic and cook for 1 more minute or until just fragrant.
Add the spinach leaves to the frying pan. Cover with a lid to wilt. Cook until the spinach is fully wilted, uncovering and tossing frequently.
Once wilted, drain and chop the artichoke hearts (get out as much water as possible) and add them to the frying pan.
Season with the Italian seasoning, kosher salt, and chopped fresh basil. Stir to combine.
Layer the mixture in the base of the casserole dish, draining all excess water.
Top with 1 cup of the mozzarella, and the 1/4 cup of parmesan cheese.
Combine the eggs, egg whites and cottage cheese in a bowl and whisk thoroughly.
Pour the egg mixture on top of the vegetables, and top with the remaining mozzarella cheese.
Bake for 40 minutes or until set up.

Notes

WW Points:

2 WW points per serving

Click here to track this recipe in the WW app.

Nutrition