spinach and feta breakfast casserole
This spinach and feta breakfast casserole is hearty, comforting, and easy to make, perfect for a delicious start to your day.
Equipment
- 9x9-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!