Why You’ll Love This Recipe
This breakfast casserole is simple to prepare and can be made ahead of time, making mornings much easier. The combination of creamy feta and fresh spinach creates a delicious Mediterranean-inspired flavor, while the eggs provide plenty of protein to keep you full. It’s naturally low in carbohydrates, easy to customize, and perfect for feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large eggs
- Milk or half-and-half
- Fresh spinach, chopped
- Feta cheese, crumbled
- Onion, finely diced
- Garlic, minced
- Olive oil
- Shredded mozzarella or cheddar cheese (optional)
- Salt
- Black pepper
- Dried oregano
- Fresh parsley or chives, chopped (for garnish)
Directions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Heat the olive oil in a skillet over medium heat and sauté the onion until softened.
- Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the spinach and cook until just wilted. Remove from the heat.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and oregano.
- Fold the cooked spinach mixture into the egg mixture.
- Stir in the crumbled feta and shredded cheese if using.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- Let the casserole rest for 5–10 minutes before slicing.
- Garnish with fresh parsley or chives and serve warm.
Servings and timing
This recipe serves 6 people.
- Prep time: 15 minutes
- Cook time: 30–35 minutes
- Total time: 45–50 minutes
Variations
- Mediterranean version: Add chopped sun-dried tomatoes, olives, and roasted red peppers.
- Meat lovers: Stir in cooked bacon, sausage, or diced ham.
- Extra vegetables: Add mushrooms, zucchini, or bell peppers.
- Low-dairy option: Reduce the cheese or use dairy-free alternatives.
- Spicy twist: Mix in red pepper flakes or diced jalapeños.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes or warm the entire casserole in a 325°F (160°C) oven until heated through. The casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much excess moisture as possible before adding it to the casserole.
Can I make this casserole ahead of time?
Yes. Assemble the casserole the night before, cover, refrigerate, and bake the next morning.
What type of feta works best?
Block feta crumbled by hand usually offers the best flavor and texture.
Can I use egg whites?
Yes. Replace some or all of the whole eggs with egg whites if preferred.
Is this casserole gluten-free?
Yes, as written, it is naturally gluten-free.
Can I add potatoes?
Yes. Diced cooked potatoes or hash browns make the casserole even heartier.
How do I know when it’s fully cooked?
The center should be set and a knife inserted into the middle should come out clean.
Can I make it dairy-free?
Yes. Use dairy-free milk and cheese alternatives.
What can I serve with this casserole?
Fresh fruit, toast, roasted potatoes, avocado, or a green salad all pair wonderfully.
Can I freeze leftovers?
Yes. Slice the casserole into portions, wrap them individually, and freeze for easy breakfasts.
Conclusion
Spinach Feta Breakfast Casserole is a wholesome, flavorful, and easy-to-make breakfast that’s perfect for family gatherings, meal prep, or weekend brunch. With fluffy eggs, savory spinach, and tangy feta cheese, it’s a satisfying dish that can be customized to suit any taste while making busy mornings much more convenient.
PrintSpinach Feta Breakfast Casserole
Spinach Feta Breakfast Casserole is a hearty, protein-packed breakfast bake featuring fluffy eggs, tender spinach, tangy feta cheese, and savory seasonings. Perfect for meal prep, brunch, or busy mornings, it’s flavorful, satisfying, and easy to customize.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Total Time: 48 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Bake
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- Large eggs
- Milk or half-and-half
- Fresh spinach, chopped
- Feta cheese, crumbled
- Onion, finely diced
- Garlic, minced
- Olive oil
- Shredded mozzarella or cheddar cheese (optional)
- Salt
- Black pepper
- Dried oregano
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Heat the olive oil in a skillet over medium heat and sauté the onion until softened.
- Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the spinach and cook until just wilted, then remove from the heat.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano.
- Fold the cooked spinach mixture into the egg mixture.
- Stir in the crumbled feta and shredded mozzarella or cheddar if using.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- Let the casserole rest for 5–10 minutes before slicing.
- Garnish with fresh parsley or chives and serve warm.
Notes
- Frozen spinach may be used if thawed and excess moisture is squeezed out.
- Prepare the casserole the night before and refrigerate until ready to bake.
- Add sun-dried tomatoes, olives, mushrooms, bell peppers, bacon, sausage, or ham for extra flavor.
- Use dairy-free milk and cheese alternatives for a dairy-free version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat individual portions in the microwave or warm the casserole in a 325°F (160°C) oven until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 255 mg
