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Finished Christmas breakfast casserole in a 9x13 dish: golden egg custard with bread cubes, spinach, sun-dried tomatoes and crumbled feta, parsley garnish.

Christmas Breakfast Casserole Healthy: Veggie Egg Bake

A make-ahead Christmas breakfast casserole with whole-grain bread, spinach, sun-dried tomatoes and feta under a light egg custard — assemble it the night before and bake it in the morning.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 10 large eggs beaten
  • 2 cups whole milk or 2%
  • 10 slices whole-grain bread cut into 1-inch cubes (about 7 cups)
  • 5 oz baby spinach chopped
  • 1/2 cup sun-dried tomatoes oil-packed, drained and chopped
  • 5 oz feta crumbled, divided
  • 1 small red onion diced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Cook the onion 4 minutes, until soft. Add the spinach and cook 2 minutes, until wilted; press out excess liquid.
  3. Whisk the eggs, milk, garlic powder, salt and pepper in a large bowl until smooth.
  4. Spread the bread cubes in the dish. Scatter the spinach mixture and sun-dried tomatoes over the bread, then half the feta. Pour the egg mixture over the top and press gently so the bread soaks. Crumble the remaining feta over the top.
  5. Bake 35-40 minutes, until the center is set and the edges are golden. Let stand 5 minutes, then serve.
  6. Make-ahead: assemble through step 4, cover and refrigerate up to 24 hours. Bake straight from the fridge, adding 10 minutes.