Spinach and Feta Breakfast Casserole
This Spinach and Feta Breakfast Casserole is a light yet satisfying egg bake packed with fresh baby spinach, tangy crumbled feta, and a silky cream custard seasoned with garlic, onion, and a hint of nutmeg. It comes together in under an hour, feeds a crowd beautifully, and makes a stunning centerpiece for any Easter brunch or weekend breakfast table.
Equipment
- 9x13-inch baking dish Ceramic or glass preferred for even heat distribution
- Medium skillet or sauté pan For sautéing onion, garlic, and wilting spinach
- Large mixing bowl For whisking the egg custard
- Whisk For combining eggs and cream into a smooth custard
- Cutting board and knife For chopping spinach and dicing onion
- Measuring cups and spoons
- Cooking spray or butter For greasing the baking dish
- Oven thermometer (optional) Recommended for accurate baking temperature
- Aluminum foil (optional) For tenting the dish if the top browns too quickly
Ingredients
- 2 cups fresh baby spinach about 60g, roughly chopped
- 1 cup crumbled feta cheese about 150g; block feta packed in brine recommended for best flavor — crumble yourself
- 8 large eggs
- 1 cup heavy cream 240ml; can substitute half-and-half or whole milk for a lighter result
- 1/2 cup diced onion about 75g; yellow or white onion
- 2 cloves garlic minced
- 1 tbsp olive oil 15ml; extra virgin preferred
- salt to taste; start with 1/2 tsp and adjust — feta adds additional saltiness
- black pepper to taste; start with 1/4 tsp, freshly cracked preferred
- 1/4 tsp ground nutmeg adds subtle warmth to the custard
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter, coating the bottom and sides evenly, then set aside.
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent, then add the minced garlic and cook for 1 more minute until fragrant.
- Add the roughly chopped baby spinach to the warm skillet and toss gently for 1 to 2 minutes until just wilted. Drain off any excess liquid, then remove from heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the 8 eggs, 1 cup of heavy cream, salt, pepper, and 1/4 tsp nutmeg until completely smooth and uniform with no streaks of egg white visible.
- Spread the spinach mixture evenly in the greased baking dish, then sprinkle 3/4 of the feta over the top. Pour the egg custard slowly and evenly over the filling, then scatter the remaining feta over the surface.
- Bake uncovered on the center rack at 375°F for 35 to 40 minutes, until the top is golden and the center is set and no longer jiggles like liquid. For an extra golden top, broil for the last 2 to 3 minutes.
- Let the casserole rest for 5 to 10 minutes before slicing to allow the custard to fully firm up. Serve warm, garnished with extra feta crumbles or freshly cracked black pepper if desired.
Notes
- Use block feta: Feta packed in brine has far more flavor and a creamier texture than dry pre-crumbled feta. Crumble it yourself for best results.
- Drain spinach well: Whether using fresh wilted or thawed frozen spinach, removing excess moisture is the most important step for avoiding a watery casserole.
- Frozen spinach substitution: Use about 1 cup of thawed, well-drained frozen spinach in place of the 2 cups of fresh baby spinach.
- Make it ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5 to 10 extra minutes to the bake time if going straight from fridge to oven.
- Lighter version: Swap heavy cream for half-and-half or whole milk. Avoid skim milk, which can result in a rubbery texture.
- Add-ins: Try sun-dried tomatoes, roasted red peppers, kalamata olives, or cooked crumbled turkey sausage layered in with the spinach.
- Refrigerator storage: Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat in a 325°F oven covered with foil for 15 to 20 minutes, or microwave on medium power in 60-second intervals.
- Freezer storage: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Don't skip sautéing the aromatics: Cooking the onion and garlic before baking removes the raw bite and develops a sweeter, more mellow flavor throughout the dish.
- Season the custard generously: Eggs need salt — taste the custard mixture before pouring and adjust, keeping in mind the feta will add additional saltiness as it bakes.
Nutrition
Serving: 1ServingCalories: 240kcalCarbohydrates: 4gProtein: 12gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 225mgSodium: 380mgPotassium: 200mgFiber: 0.5gSugar: 2gVitamin A: 25IUVitamin C: 6mgCalcium: 18mgIron: 8mg
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