Spinach, Artichoke, and Feta Breakfast Bake

Ingredients

spinachthawed, excess liquid squeezed out

1/2 (10 oz) package

scallionsfinely chopped

1/4 cup

artichokesdrained, patted dry

3/8 cup

red pepperdiced

0.17 cup

garlicminced

1 clove

dillfresh, chopped

1/2 tbsp

eggslarge

Veganflax eggmix and let sit 5 min before adding

4 large4 flax eggs (8 tbsp ground flaxseed + 24 tbsp water)

egg whiteslarge

Veganflax eggmix and let sit 5 min before adding

2 large2 flax eggs (4 tbsp ground flaxseed + 12 tbsp water)

milkfat free

Veganoat milk

1/8 cup1/8 cup

parmesan cheesegrated

Vegannutritional yeastadd squeeze of lemon juice

1 tbsp1 tbsp

kosher salt

5/8 tsp

black pepperground

1/8 tsp

feta cheesecrumbled

Veganfirm tofu pressed and crumbledpress first, crumble to mimic feta texture

1/4 cup1/4 cup

Method

1. 01Preheat oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
2. 02Combine spinach, scallions, artichokes, red pepper, garlic, and dill in a small bowl. Spread evenly in the casserole dish.
3. 03Whisk eggs, egg whites, milk, parmesan, salt, and pepper in another bowl. Stir in feta and pour over vegetables.
4. 04Bake until a knife inserted near the center comes out clean, 32 to 35 minutes.34 min
5. 05Let stand 8 to 10 minutes before cutting into 8 pieces.9 min

Fits

• Vegetarian
• Gluten-free