Oven-Baked Spinach and Feta Breakfast Casserole

A Healthy, Easy, and Delicious Breakfast Recipe

Looking for a nutritious and hearty breakfast that’s both easy to make and perfect for meal prep? This Oven-Baked Spinach and Feta Breakfast Casserole is packed with protein, leafy greens, and creamy cheese, making it the ideal choice for a weekend brunch or weekday grab-and-go breakfast.

Ingredients (Serves 6–8):

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 5 ounces fresh spinach, roughly chopped

• 8 large eggs

• 1 cup milk

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon ground nutmeg

• 1 cup crumbled feta cheese

• ½ cup shredded mozzarella cheese

  Step-by-Step Instructions

  Step 1: Preheat and Prep the Baking Dish

  • Preheat your oven to 350°F (175°C).

  • Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.

  Step 2: Sauté Aromatics

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat.

  • Add the finely chopped onion and minced garlic.

  • Sauté for about 5 minutes, or until the onion becomes soft and translucent.

  Step 3: Cook the Spinach

  • Add the roughly chopped fresh spinach to the skillet.

  • Cook for 2–3 minutes, stirring occasionally, until the spinach wilts.

  • Remove from heat and let the mixture cool slightly.

  Step 4: Prepare the Egg Mixture

  • In a large mixing bowl, crack and whisk together 8 large eggs.

  • Add 1 cup milk, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon nutmeg.

  • Mix well until smooth and combined.

  Step 5: Add Cheese and Spinach

  • Stir the sautéed spinach mixture into the egg mixture.

  • Add 1 cup crumbled feta and ¼ cup shredded mozzarella cheese, reserving the other half of the mozzarella for topping.

  Step 6: Assemble the Casserole

  • Pour the egg and spinach mixture into the prepared baking dish.

  • Use a spatula to spread everything evenly.

  • Sprinkle the remaining ¼ cup mozzarella cheese over the top.

  Step 7: Bake to Perfection

  • Place the dish in the preheated oven.

  • Bake for 35–40 minutes, or until the casserole is set in the center and the top is golden brown.

  Step 8: Cool and Serve

  • Let the casserole rest for 5–10 minutes before slicing.

  • Serve warm or at room temperature. Great with toast, fruit, or a simple green salad.

  Variations & Substitutions

  • Spicy Version: Add a pinch of red pepper flakes to the egg mixture.

  • Leafy Greens: Swap spinach with kale or Swiss chard.

  • Meat Lovers: Add pre-cooked bacon or sausage for extra protein.

  • Dairy-Free: Use plant-based cheese and non-dairy milk.

  • Gluten-Free: Ensure all ingredients used are certified gluten-free.

  Storage & Reheating Tips

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.

  • Freezer: Wrap portions in plastic wrap and freeze for up to 2 months.

  • Reheating: Warm in a 350°F oven for 10–15 minutes or microwave individual slices for 1–2 minutes.

  Why You’ll Love This Spinach and Feta Breakfast Casserole

  • Quick and easy to prepare

  • Perfect for meal prep and make-ahead breakfasts

  • Packed with protein and fiber

  • Low-carb and customizable

  • Crowd-pleaser for brunches, holidays, and family gatherings

enjoy!