There’s nothing better than waking up to the smell of a hearty breakfast baking in the oven. That’s exactly why I love this spinach and feta breakfast casserole!
It’s warm, comforting, and packed with healthy ingredients that start your day on the right foot. The combination of creamy feta, vibrant spinach, and fluffy eggs is a classic pairing that never fails to please.
What I really love about this dish is how easy it is to throw together. Whether you’re hosting a brunch or meal-prepping for the week, this casserole has you covered.
Plus, it’s so versatile, you can tweak it to fit whatever you have in your fridge. Let’s dive into this recipe that’s bound to become a breakfast favorite in your household!
What’s Inside This Recipe?
Ingredients for Spinach and Feta Breakfast Casserole
This breakfast casserole is made with simple ingredients you likely already have on hand. Here’s what you’ll need:
- 8 large eggs
- 1 cup whole milk (or any milk you prefer)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder (optional, but adds great flavor)
- 1/2 teaspoon dried oregano or Italian seasoning
- 2 cups fresh spinach, chopped (you can use frozen spinach—just thaw and squeeze out excess water)
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese (optional, for extra creaminess)
- 1/2 cup cooked sausage, crumbled (optional, for added protein)
- 1/2 small onion, diced (about 1/2 cup)
- 1 tablespoon olive oil or butter (for sautéing the onion)
You’ll also need a 9×9-inch or similar-sized baking dish, lightly greased or lined with parchment paper for easy cleanup.
Let’s get started with the simple steps to make this delicious casserole!
How to Make Spinach and Feta Breakfast Casserole
Making this breakfast casserole is easy and stress-free. Just follow these steps and you’ll have a wholesome, flavorful dish in no time.
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F. While the oven heats up, grease your baking dish with a little olive oil or nonstick spray.
Step 2: Sauté the Onion
In a small skillet, heat the olive oil over medium heat. Sauté the diced onion until it’s soft and translucent, about 3–4 minutes. Set it aside to cool slightly.
Step 3: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and oregano. Whisk until the mixture is smooth and well combined.
Step 4: Add the Fillings
Stir the chopped spinach, crumbled feta, shredded mozzarella (if using), sautéed onion, and cooked sausage into the egg mixture. Mix everything until evenly distributed.
Step 5: Assemble and Bake
Pour the mixture into your prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30–35 minutes, or until the casserole is set in the center and slightly golden around the edges.
Step 6: Cool and Serve
Let the casserole cool for about 5 minutes before slicing into squares. Serve warm and enjoy!
Recipe Variations and Customization Ideas
One of the best things about this spinach and feta breakfast casserole is how adaptable it is. Here are some ideas to make it your own:
- Vegetarian option: Skip the sausage for a fully vegetarian dish. You can add extra veggies like diced bell peppers, mushrooms, or zucchini instead.
- Or You can make savory homemade vegetarian sausages using ingredients like beans, oats, spices, and vegetables. Give them a try—they’re hearty, satisfying, and completely meat-free!
- Keto/low-carb: Use heavy cream instead of milk for a richer, low-carb casserole. Keep the spinach and feta as is,they’re naturally keto-friendly.
- Gluten-free: This recipe is naturally gluten-free, but always double-check your ingredients (like sausage or seasonings) to be sure.
- Kid-friendly: Swap the feta for cheddar cheese if your kids prefer milder flavors, and add some diced breakfast sausage.
- Make ahead: You can prepare the casserole the night before, cover, and refrigerate it. In the morning, just bake it straight from the fridge (you may need to add a few extra minutes to the bake time).
Leftovers can be stored in an airtight container in the fridge for up to 4 days. They’re great for reheating in the microwave or oven for a quick breakfast or lunch!
Frequently Asked Questions About Spinach and Feta Breakfast Casserole
Can I use frozen spinach instead of fresh?
Yes, you can! Just make sure to thaw the spinach completely and squeeze out as much water as possible before adding it to the casserole. Too much moisture can make the dish soggy.
Can I substitute the feta cheese?
If feta isn’t your thing, you can use crumbled goat cheese, shredded cheddar, or even Parmesan. Each cheese will give a slightly different flavor, so feel free to experiment!
How do I know when the casserole is done?
The casserole is ready when the center is set and no longer jiggly. You can also insert a knife into the center, it should come out clean.
Can I freeze this casserole?
Absolutely! Once baked and cooled, slice the casserole into portions and wrap them individually. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven or microwave.
Can I double the recipe?
Yes, you can double the ingredients and bake the casserole in a 9×13-inch dish. You may need to increase the baking time by 5–10 minutes, so keep an eye on it.
Let’s Make Breakfast Special!
I hope this spinach and feta breakfast casserole becomes a favorite in your home, just like it is in mine. It’s nourishing, easy to make, and so versatile for any occasion.
Whether it’s a lazy Sunday morning or a busy weekday, this recipe is a winner.
If you give this recipe a try, I’d love to hear how it turns out! Leave a comment below or tag me on social media. I can’t wait to see your creations.
Looking for more breakfast ideas? You’ll love my Avocado Breakfast Sandwich it’s another crowd-pleaser!
Happy cooking,
Wanda
spinach and feta breakfast casserole
Equipment
- 9×9-inch baking dish
Ingredients
- 8 large eggs
- 1 cup whole milk (or any milk you prefer)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder optional, but adds great flavor
- 1/2 teaspoon dried oregano or Italian seasoning
- 2 cups fresh spinach chopped (you can use frozen spinach—just thaw and squeeze out excess water)
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese optional, for extra creaminess
- 1/2 cup cooked sausage or bacon crumbled (optional, for added protein)
- 1/2 small onion diced (about 1/2 cup)
- 1 tablespoon olive oil or butter for sautéing the onion
Instructions
Step 1: Preheat and Prepare
- Start by preheating your oven to 375°F. While the oven heats up, grease your baking dish with a little olive oil or nonstick spray.
Step 2: Sauté the Onion
- In a small skillet, heat the olive oil over medium heat. Sauté the diced onion until it’s soft and translucent, about 3–4 minutes. Set it aside to cool slightly.
Step 3: Whisk the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and oregano. Whisk until the mixture is smooth and well combined.
Step 4: Add the Fillings
- Stir the chopped spinach, crumbled feta, shredded mozzarella (if using), sautéed onion, and cooked sausage or bacon into the egg mixture. Mix everything until evenly distributed.
Step 5: Assemble and Bake
- Pour the mixture into your prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30–35 minutes, or until the casserole is set in the center and slightly golden around the edges.
Step 6: Cool and Serve
- Let the casserole cool for about 5 minutes before slicing into squares. Serve warm and enjoy!
