Breakfast 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
