Ingredients
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
5 oz fresh spinach, roughly chopped (about 5 cups loosely packed)
8 large eggs, room temperature
1 cup whole milk (or 2% for lighter texture)
½ tsp salt
¼ tsp freshly ground black pepper
¼ tsp ground nutmeg (enhances the spinach beautifully!)
1 cup crumbled feta cheese (preferably block feta, not pre-crumbled)
½ cup shredded mozzarella cheese, divided
Optional add-ins: Sun-dried tomatoes, roasted red peppers, or cooked diced potatoes
Instructions
1. Prep & Preheat
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
2. Sauté the Aromatics
In a large skillet over medium heat, warm the olive oil. Add the onion and sauté for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
Add the chopped spinach and cook for 2–3 minutes, stirring, until fully wilted. Remove from heat and let cool slightly.
3. Make the Egg Base
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until smooth and well combined.
4. Combine & Layer
Stir the cooled spinach mixture, all the feta, and half the mozzarella into the egg mixture until evenly distributed.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining mozzarella over the top for a golden, cheesy finish.
5. Bake to Perfection
Bake for 35–40 minutes, or until the center is set (no jiggle), the edges are lightly puffed, and the top is golden brown. A knife inserted near the center should come out clean.
6. Rest & Serve
Let the casserole rest for 5–10 minutes before slicing. This allows it to set fully and makes for cleaner cuts.
Serve warm with toast, fresh fruit, or a simple arugula salad.
Serving Suggestions
Brunch classic: Pair with roasted potatoes and fresh orange juice
Mediterranean style: Top with Kalamata olives and a drizzle of olive oil
Meal prep: Cut into squares and store for quick grab-and-go breakfasts
Holiday favorite: Serve alongside smoked salmon or fruit compote
Frequently Asked Questions
Can I use frozen spinach?
Yes! Use 10 oz frozen spinach, thawed and squeezed very dry. Excess moisture = soggy casserole.
Can I make it ahead?
Absolutely! Assemble (unbaked), cover, and refrigerate overnight. Add 5–10 minutes to bake time.
Can I skip the mozzarella?
You can, but it adds meltiness and helps create a golden top. Try extra feta or a sprinkle of Parmesan instead.
How long does it keep?
Store covered in the fridge for up to 4 days. Reheat in the oven or microwave.
Allergy Information
Contains: Dairy, eggs
Gluten-free: Yes
Vegetarian: Yes
Nut-free: Yes
Always verify ingredient labels if managing allergies.
Nutrition Facts
(Per serving, recipe serves 8)
Calories: 220
Protein: 14g
Fat: 15g (Saturated: 8g)
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g
Sodium: 480mg
Values may vary based on cheese brands and milk fat content.
This Spinach and Feta Breakfast Casserole is more than a dish—it’s a morning ritual wrapped in golden, cheesy comfort. With its vibrant greens, rich custard base, and satisfying savoriness, it proves that healthy and hearty can go hand in hand. So whether you’re hosting friends or simply treating yourself, this casserole delivers warmth, flavor, and ease in every slice. Bon appétit!
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