Spinach and Feta Breakfast Casserole
Spinach and feta breakfast casserole is a simple baked egg dish that comes together in one pan. Eggs, spinach, bell pepper, and feta bake into firm, sliceable portions with a light, savory flavor. This recipe works well for breakfast, brunch, or meal prep since it reheats easily and holds its texture. It can be served on its own or paired with toast or fresh fruit for a complete plate.
Equipment
- Casserole dish 8x8 inch
- Mixing bowl
- Whisk
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1 teaspoon olive oil extra virgin
- 2 cup baby spinach chopped
- ½ red bell pepper finely diced
- 2 scallions sliced
- 6 large eggs
- ¼ cup milk
- ¼ cup fresh parsley chopped
- 2 oz feta cheese crumbled
- 3-4 cherry tomatoes halved
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 375℉ and grease a medium casserole dish with one teaspoon of olive oil.
- Add the chopped spinach, red bell pepper, and scallions to the bottom of the prepared casserole dish. Season with salt and pepper to taste and set aside.
- In a medium bowl, whisk the eggs with milk and fresh parsley until smooth and slightly frothy. Season to taste with salt and pepper.
- Pour the egg mixture on top of the vegetables and crumble the feta cheese on top. Place the cherry tomatoes on top and bake until golden-brown and set, approximately 25-30 minutes.
- Allow casserole to cool for a few minutes before slicing and serving. Enjoy!
Notes
- Use an 8x8-inch casserole dish for the best thickness and even baking.
- Roughly chop the baby spinach so it spreads evenly through the casserole.
- Block feta, crumbled by hand, gives better flavor and texture than pre-crumbled feta.
- Other vegetables like mushrooms, zucchini, or onions can be added in small amounts.
- The casserole can be assembled ahead of time, refrigerated overnight, then baked in the morning.
- Refrigerate leftovers in an airtight container for up to 3 days.
