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I used to be not much of a breakfast eater, but I'm finding that as I age, not only is it almost necessary for me to eat soon after waking, I am quite enjoying the sitting down to a meal first thing in the morning routine. What I am not enjoying are the many pastry and bread options that I normally turn to because they are quick, easy, filling and delicious. But bread heavy breakfasts always make me feel sluggish well before lunchtime. In an effort to curb the bread carb breakfasts, I have been pinning a lot of overnight oats and fruit heavy recipes to keep me full and energized throughout the day. But, I also had this Baked Spinach with Feta and Caramelized Onions recipe saved from Golden Blossom Honey for a veggie packed meal and decided to give it a try yesterday.
While spinach is one I have to be careful not to overindulge on, I'm a girl who can't get enough of caramelized onions and sun dried tomatoes. I could eat those all day long! This recipe is a fabulous change of pace from sweet pastries and bread based breakfasts. While it's not as easy as just grabbing and going or getting a delicious payoff without a little work, it's definitely worth the extra steps and 40 minutes in the oven. This casserole reheats well in the oven without drying out the ingredients, so this is one that you could make ahead of time and save for a late brunch or even bake the night before and have it ready for reheating first thing in the morning, turning this into a quick breakfast idea.
Ingredients
2 (10 ounce) packages frozen chopped spinach, thawed
4 eggs
1/4 teaspoon black pepper
1/3 cup oil packed sun-dried tomatoes, chopped (2 tablespoons oil reserved)
1 cup crumbled feta cheese
1 teaspoon dried dill weed
1/3 cup Parmesan cheese, grated
2 cups onion (1 large), cut into quarters, thinly sliced
4 large cloves garlic, minced
2 tablespoons GOLDEN BLOSSOM HONEY
Topping:
1/4 cup Panko breadcrumbs
2 tablespoons Parmesan cheese, grated
If
you like this recipe, be sure to come back every Friday, where I
feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest!
What are some of your favorite non-bread based breakfasts?
What is this you posting outside of Fridays LOL
ReplyDeleteIt looks lovely and delish, seems I got you under my oats influence LOL These days my breakies are either oat omellette, oat patties or millet polenta, I started putting buckwheat and millet flakes into my oat omelette too with oat flakes to make it richer and healthier. Sometimes I will also make lentil flour omelette or pea flour omelette but I prefer oat one.
PS that wooden table cover under the plates is gorgeous!
I made peppers stuffed with soya flakes and garlic and cooked in tomato sauce for lunch today, replaced flour in the roux with rice flour and it worked well, made me happy! It thickens the roux even better than regular flour.
Brain fart. We left a day earlier than we normally do for an event and I thought it was Thursday when I hit publish LOL.
DeleteWe are eating a lot of oats lately. There are so many good recipes on Pinterest for them, but I believe you said you stopped eating dates and that's what I use to sweeten most of mine.
You've had me thinking about stuffed peppers since your facebook post. I think I want to make some next week with rice and tomatoes and a little cheese. I always love that combination during the summer months! Glad your roux worked out. What a happy cooking surprise!
No, I did not stop eating dates, I put them in my raw energy balls. One week I use them, one week dried apricots, or raisins, or figs, or cranberries etc. I hope we will soon get dried strawberries too so I can mince those in it too. Last year my friend had very nice, lush and big dried strozberries, pineapples and cherries in her healthy food store, hope she gets them again.I don't do them candied with sugar, just naturally dried.
DeleteI love naturally dried strawberries. Well, any dried fruits, but the strawberries are my favorite. I hope you were able to get your hands on some this summer!
DeleteI have to do low carbs, so I limit the bread for sure. I make myself a mini omelet and always start the day with raw veggies. When I do eat bread, it’s avocado toast.
ReplyDeleteOmelets are one of my favorites for breakfast too, though I'm not good at making them so I usually have to coax Jason into making them for me LOL
DeleteSe ve muy rico y diferente. Gracias por la receta. Te mando un beso.
ReplyDeleteYou're welcome and thanks for stopping in today!
DeleteI need to make this. Regine
ReplyDeletewww.rsrue.blogspot.com
I hope you do. It was so good!
DeleteWhat I love most about this is that it is unique. You don't really see this kind of recipe much and it's such a cool way to use spinach (and feta, my all-time favorite cheese to mix with veggies).
ReplyDeleteI'm so happy to hear you're a feta lover too! Whenever I whip it out here, all I hear are grumbles. I use it on everything from pasta to salad and even mixed into eggs. I love that a little goes a long way too since it's so strong in flavor!
DeleteSpinach is a win for me indeed. Eat the same breakfast and dinner, no lunch here as just work away all through the day. Baking the night before is good for quick indeed.
ReplyDeleteYou are a creature of habit, Pat!
DeleteI would have to use a different cheese since I don't like feta, but that sounds pretty good.
ReplyDeleteMozzarella balls would be an awesome substitute if you like that!
DeleteCereal technically
ReplyDeleteEasy peasy and usually yummy!
DeleteHello!
ReplyDeleteIn my opinion it looks great :) Really great and inspiring recipe. It must taste wonderful! Thank you for this recipe :)
Greetings from Poland!
Thank you! It was very tasty!
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