Spinach Feta Egg Bake

An easy and healthy egg casserole, this recipe features Mediterranean flavors and simple ingredients. It's a great make ahead option that you can keep overnight in the refrigerator before baking.

Course Breakfast

Cuisine American, Mediterranean

Prep Time 20

Cook Time 40

Total Time 1

Servings rectangles

Calories 184kcal

Author Lizzie Streit, MS, RDN

Equipment

9x13 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

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F/191 degrees C. Grease a 9x13 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!
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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