christmas morning is hands down my favourite morning all year.
and this rings even truer today now that i've got two little mini me's running around the house, whose eyes light up at the excitement of the season.
and santa. mostly santa.
my family has always welcomed christmas morning with a big breakfast. it's tradition.
when i was growing up, that meant eggs benedict.
without fail, every year.
it wasn't christmas morning if you didn't have a plate full of drippy eggs, nestled atop of a toasted english muffin, bathing in hollandaise sauce. thanks mom & dad!
me? i'm a traditionalist in that i insist on a big breakfast, but i tend to try something new every year. baked french toast, cinnamon roll waffles, candy cane pancakes, egg benedict casserole, and this year, a take on one of my beloved appetizer dips...
spinach, artichoke & feta breakfast casserole.
cheers & merry christmas. xo.
spinach, artichoke & feta breakfast casseroleingredients:
1 tablespoon extra-virgin olive oil
1/3 cup red onion, diced
1/2 red pepper, diced
2 cloves garlic, minced
1/4 cup green onions, finely chopped
4 cups packed fresh baby spinach
1 cup canned artichoke hearts, patted dry and chopped
1 tablespoon fresh basil, chopped fine, plus more for garnish
10 extra large eggs
2 tablespoons parmesan cheese
3 tablespoons milk
1/2 cup crumbled feta
sea salt & pepper to taste
pinch red pepper flakes
preheat oven to 350F. spray 9x13-inch baking dish with non-stick spray and set aside.
preheat skillet over medium heat. add in olive oil, red onion and red pepper and sauté for 3 minutes. add in garlic and cook for an addition minute. add in green onion and baby spinach and cook till spinach wilts 3-4 minutes more. add in artichoke hearts and basil, stir and remove from heat.
pour mixture into prepared pan and sprinkle with feta cheese.
in large bowl, whisk together eggs, milk, parmesan cheese, sea salt, pepper, and red pepper flakes.
pour mixture over top of vegetables and bake for 32-37 minutes or until eggs are set.
remove from oven and allow to cool for 8-10 minutes before cutting into squares.
garnish with more chopped basil