Artichoke Breakfast Casserole

Artichoke Breakfast Casserole


What You Need:

  • 2 cups (80g) fresh baby spinach leaves, chopped
  • 8 oz (1 can, drained) artichoke hearts, chopped
  • 2 Tablespoons(10g) thin sliced green onion
  • 2 eggs, lightly beaten
  • 215g liquid egg whites
  • 2 Tablespoons unsweetened almond milk
  • Salt and pepper to taste
  • 5 Tablespoons (12g) nutritional yeast


What To Do:

Step 1: Preheat oven to 400F and grease an 8 x 8 casserole dish with non stick spray

Step 2: Add spinach, artichoke, and green onions to a mixing bowl

Step 3: Whisk together eggs, egg whites, and almond milk; add salt and pepper to taste.

Step 4: Combine egg mixture with vegetables.

Step 5: Spoon mixture into prepared baking dish.

Step 6: Sprinkle nutritional yeast over casserole.

Step 7: Bake 20 minutes, until set.

Step 8: Divide into 4 pieces; serve hot and store leftovers in an air tight container in refrigerator for up to 4 days.


Serves 4.

Macros for ΒΌ recipe = 13p/7c/3F = 106 calories with 5g fiber!


Breakfast, Recipes