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Easy Crustless Spinach and Feta Breakfast Casserole

crustless spinach and feta breakfast casserole - featured image
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A quick, protein-packed breakfast casserole made with eggs, spinach, and feta cheese. Perfect for busy mornings and meal prep, this forgiving recipe comes together in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 10 large eggs
  • 5 ounces fresh spinach (about 1 standard bag)
  • 6 ounces feta cheese, crumbled
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup milk (whole milk preferred, but 2% or oat milk works)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter or cooking spray.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and starting to brown at the edges.
  3. Add the minced garlic and cook for 30 seconds until fragrant. Do not let it burn.
  4. Add the fresh spinach to the skillet in handfuls, stirring constantly for 2-3 minutes until wilted and reduced. Remove from heat and let cool slightly.
  5. In a large mixing bowl, crack all 10 eggs. Whisk vigorously for about 1 minute until frothy and uniform in color.
  6. Add the milk, salt, black pepper, and red pepper flakes (if using). Whisk again until combined.
  7. Fold the cooled spinach and onion mixture into the egg mixture until evenly distributed.
  8. Fold in 3/4 of the crumbled feta, reserving the rest for the top. Stir gently just a few times.
  9. Pour the mixture into the prepared baking dish. Sprinkle the remaining feta evenly over the top.
  10. Bake for 25-30 minutes, until the center is set and the edges are golden brown. A knife inserted in the center should come out clean.
  11. Let the casserole rest for 5 minutes before slicing. This allows it to firm up.
  12. Slice into 6 squares or scoop out portions. Serve warm, at room temperature, or cold.

Notes

For extra creaminess, use a water bath by placing the baking dish in a larger pan and pouring hot water halfway up the sides. If using frozen spinach, thaw and squeeze out all excess water before sautéing. Let the casserole rest for 5 minutes after baking to ensure clean slices. The casserole can be assembled the night before and refrigerated; add 5-10 minutes to baking time if starting from cold.

Nutrition

Keywords: crustless spinach feta casserole, breakfast casserole, easy breakfast, meal prep, gluten-free, low-carb, vegetarian

Find it online: https://lindabake.com/easy-crustless-spinach-and-feta-breakfast-casserole/