A savory make-ahead breakfast with tender spinach, sweet peppers, and tangy feta folded into fluffy baked eggs.
Spinach Feta Breakfast Casserole Recipe
Prep: 15 minutes Cook: 35 minutes Total: 50 minutes Yield: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced red bell pepper
- 1/3 cup finely diced red onion
- 5 ounces baby spinach, roughly chopped
- 8 large eggs
- 1 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
Instructions
- Heat the oven to 350°F. Grease a 9-inch square baking dish.
- Warm the olive oil in a skillet over medium heat. Cook the bell pepper and onion for 4 minutes. Add the spinach and stir just until wilted, about 1 minute.
- Whisk the eggs, milk, garlic powder, salt, and pepper in a large bowl. Stir in the cooked vegetables and three-quarters of the feta.
- Pour into the prepared dish, scatter the remaining feta on top, and bake for 30 to 35 minutes, until the center is set and reaches 160°F.
- Rest for 5 minutes before cutting into six pieces.
Why this recipe works
Briefly cooking the vegetables removes excess moisture, while whole milk keeps the eggs tender. Holding back some feta gives the top flavorful browned pockets.
Helpful tips
- Dry the spinach well after washing so the casserole does not become watery.
- Assemble the mixture the night before, cover, refrigerate, and bake in the morning.
- Swap the pepper for chopped mushrooms, cooking them until their moisture evaporates.
Storage and reheating
Cool promptly and refrigerate in a covered container for up to 4 days. Reheat individual slices until steaming and 165°F. Freeze tightly wrapped slices for up to 2 months.
Food-safety note: Egg dishes should reach 160°F in the center. Refrigerate leftovers within 2 hours.
Estimated nutrition
Per serving: 230 calories, 16 g protein, 6 g carbohydrates, and 16 g fat. Estimates vary by brands and portions.
Helpful kitchen gear
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