This easy spinach feta egg bake is a healthy breakfast casserole with Mediterranean-inspired flavors! It’s an ideal make ahead option that can be kept in the fridge overnight before baking. Serve it for brunch or whip up as part of your weekly meal prep to reheat and enjoy on busy mornings. It would be a great choice for Mother’s Day, Easter, Christmas, and other group gatherings!
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Egg casseroles are truly one of the easiest breakfast options, especially if you’re cooking for a crowd. I think a lot of you must feel the same way, especially since the Easy Broccoli and Cheese Egg Bake is one of the most viewed (and made!) recipes on the site.
This spinach feta egg bake has all of the ease of preparation with a lot of delicious flavor. Honestly, feta and eggs are a match made in heaven! And with a whole container of spinach in the mix, this dish is supremely veggie-loaded.
Plus, did I mention the casserole is very easy to make in advance? If you struggle with having the time or energy to cook in the morning, this recipe is for you.
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Ingredients and Substitutions
- Spinach: You can try to substitute other greens, such as kale, chard, or arugula. However, I’d suggest mixing them with spinach since they have a stronger taste and may not be as palatable in a large quantity.
- Onion: I used a yellow onion, but white or red onions or shallots all work.
- Milk: Any kind works!
- Feta cheese: If feta’s not your thing, consider goat cheese or even cheddar.
- Eggs
Possible Additions
The cheese in spinach feta egg bake carries a lot of weight for flavor, but if you want to add other ingredients, feel free. Chopped bacon or ham, sun-dried tomatoes, sautéed mushrooms, red pepper flakes, and fresh herbs would all be delicious.
Instructions
The full recipe card is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
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Cook the spinach and onions.
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Whisk together the eggs and milk, then add the spinach, onion, feta, salt, and pepper.
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Pour the spinach feta egg bake ingredients into a greased 9×13 baking dish.
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Bake until the eggs are set and no longer jiggly in the middle.
Make Ahead
To make this recipe in advance, follow all of the instructions through pouring the whisked eggs, veggies, and feta into the baking dish. Seal tightly with aluminum foil. Store in the refrigerator up to 24 hours before removing the foil and baking as instructed.
Storage and Reheating
Keep leftover pieces in an airtight container in the fridge for up to 3 or 4 days. Reheat in the microwave in 1-minute increments until warmed through.
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Serving
I love serving spinach feta egg bake with fresh fruit or toast. It would be a great addition to a brunch spread with some of these breakfast recipes:
More Veggie and Egg Recipes
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Clik here to view.Baked Eggs with Swiss Chard - Image may be NSFW.
Clik here to view.Baked Ramekin Eggs with Mushrooms and Spinach - Image may be NSFW.
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Clik here to view.Brussels Sprouts and Eggs Breakfast Hash
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📖 Recipe
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Spinach Feta Egg Bake
Equipment
- 9×13 baking dish
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion about 1.5 cups diced
- 5 ounces baby spinach
- 12 eggs
- 1 cup milk of choice
- 1 cup crumbled feta cheese
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F/191 degrees C. Grease a 9×13 baking dish and set aside.
- Warm olive oil in a large skillet. Add the diced onion and baby spinach. Cook for 5 to 7 minutes, stirring occasionally, until the onion is tender and spinach is wilted down.
- In a large mixing bowl, whisk the eggs and milk. Add the cooked veggies to the mixture, along with the feta cheese, salt, and pepper. Stir.
- Pour the veggie and egg mixture into the greased baking dish. Bake on the center rack of the oven for 30 to 40 minutes until the eggs are set and no longer jiggly in the center. A toothpick inserted in the center should come out clean.
- Let the egg bake sit for a few minutes before slicing and serving. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Make ahead: Follow the instructions through pouring the egg mixture into the greased baking dish. Cover tightly with aluminum foil. Store in the refrigerator for up to 24 hours before removing the foil and baking as directed.
- Possible additions: Chopped bacon or ham, sun-dried tomatoes, fresh herbs, cooked mushrooms
- Storage: Leftovers will last up to 3 or 4 days in an airtight container in the fridge. Reheat in the microwave in 1-minute increments until warmed through.
Nutrition
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