Why You’ll Love This Recipe
This breakfast casserole is packed with protein and nutrients, thanks to fresh spinach and eggs, while the feta adds a bold, salty flavor that perfectly complements the greens. It’s naturally gluten-free, easy to prepare, and makes great leftovers. Whether you’re serving a crowd or prepping breakfast for the week, this casserole brings simplicity and flavor together beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Milk or cream
- Fresh spinach (roughly chopped) or frozen spinach (thawed and drained)
- Feta cheese (crumbled)
- Onion (diced)
- Garlic (minced, optional)
- Olive oil or butter (for sautéing)
- Salt
- Black pepper
- Dried oregano or dill (optional, for extra flavor)
- Cherry tomatoes (halved, optional)
Directions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a 9×9 or similar-sized baking dish with butter or non-stick spray.
- Sauté the vegetables:
- Heat olive oil or butter in a skillet over medium heat.
- Sauté the onion until soft, about 4–5 minutes. Add garlic and cook for 30 seconds.
- Add spinach and cook until wilted (if using fresh). If using frozen spinach, make sure it’s fully drained and stir it in just to warm.
- Prepare the egg mixture:
- In a large bowl, whisk together eggs, milk, salt, pepper, and herbs if using.
- Stir in sautéed spinach and onions, then fold in crumbled feta.
- Assemble and bake:
- Pour the mixture into the prepared baking dish. Top with cherry tomatoes if desired.
- Bake for 30–35 minutes, or until the center is set and the top is slightly golden.
- Let rest for 5–10 minutes before slicing and serving.
Servings and timing
This recipe serves 4–6.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Variations
- Add protein: Include cooked crumbled sausage, bacon, or chopped ham for a meatier version.
- Vegetarian-friendly: Add mushrooms, zucchini, or red bell peppers for more veggie goodness.
- Cheese swap: Use goat cheese, mozzarella, or Swiss instead of (or along with) feta.
- Mediterranean twist: Add kalamata olives and sun-dried tomatoes for bold flavor.
- Low-dairy: Use a dairy-free milk and plant-based feta.
Storage/Reheating
Storage: Let the casserole cool completely and store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the fully baked casserole (whole or in portions) for up to 2 months. Wrap tightly in foil or plastic wrap.
Reheating:
- Microwave: Heat individual portions for 1–2 minutes.
- Oven: Reheat at 350°F for 10–15 minutes until warmed through.
- From frozen: Thaw overnight in the fridge and reheat as above, or bake from frozen at 375°F for 30–40 minutes.
FAQs
Can I use frozen spinach in this casserole?
Yes, just make sure it’s fully thawed and squeezed dry to avoid excess moisture.
What kind of feta works best?
Use block feta for the best flavor and texture, crumbled by hand. Pre-crumbled feta works too in a pinch.
Can I make this casserole ahead of time?
Yes, assemble it the night before and refrigerate. Bake fresh in the morning.
Can I double the recipe?
Absolutely. Use a larger 9×13-inch pan and increase baking time to about 45–50 minutes.
Is this casserole gluten-free?
Yes, it contains no bread or flour, making it naturally gluten-free.
Can I make it dairy-free?
Yes, use a non-dairy milk and a dairy-free feta substitute.
How do I know when the casserole is done?
The center should be set and not jiggly. A knife inserted into the middle should come out clean.
Can I add other herbs?
Yes, dill, parsley, or basil all pair well with spinach and feta.
What can I serve with this casserole?
Pair it with toast, fresh fruit, or a green salad for a complete meal.
Does this casserole work for meal prep?
Definitely. It stores and reheats well, making it great for make-ahead breakfasts or lunches.
Conclusion
Breakfast casserole with spinach and feta is a flavorful, nutrient-rich dish that’s easy to make and a joy to eat. With its light yet hearty texture and savory Mediterranean flavor, it’s perfect for everyday breakfasts, meal prepping, or serving guests at brunch. Wholesome, customizable, and satisfying, this casserole is a delicious way to start your day.
PrintBreakfast Casserole with Spinach & Feta
This breakfast casserole with spinach and feta is a wholesome, protein-packed dish featuring fluffy eggs, sautéed greens, and tangy feta cheese. Perfect for brunch, meal prep, or a healthy start to your day, it’s easy to make and full of Mediterranean flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4–6
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean-inspired
Ingredients
- 8 large eggs
- 1/2 cup milk or cream
- 4 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 1/2 cup feta cheese (crumbled)
- 1 small onion (diced)
- 1 clove garlic (minced, optional)
- 1 tablespoon olive oil or butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or dill (optional)
- 1/2 cup cherry tomatoes (halved, optional)
Instructions
- Preheat oven: Preheat to 375°F (190°C). Grease a 9×9-inch baking dish.
- Sauté vegetables: Heat oil in a skillet over medium heat. Cook onion until soft (about 5 minutes). Add garlic and cook for 30 seconds. Add spinach and cook until wilted (if fresh) or warmed through (if frozen).
- Make egg mixture: In a large bowl, whisk eggs, milk, salt, pepper, and herbs. Stir in the spinach mixture and crumbled feta.
- Bake: Pour into prepared dish and top with cherry tomatoes if using. Bake 30–35 minutes, or until center is set. Let rest 5–10 minutes before serving.
Notes
- Drain excess moisture from spinach to avoid a watery casserole.
- Use block feta for best flavor—crumbled just before adding.
- This dish reheats well and is perfect for meal prep.
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 225mg
