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Easy Crustless Spinach and Feta Breakfast Casserole

crustless spinach and feta breakfast casserole - featured image
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A simple, no-fuss breakfast casserole made with eggs, fresh spinach, feta cheese, and a few pantry staples. Ready in about 35 minutes, it’s perfect for lazy weekends, holiday mornings, or feeding a crowd.

Ingredients

Scale
  • 10 large eggs
  • 5 ounces fresh spinach (about 5 generous handfuls)
  • 6 ounces feta cheese, crumbled
  • ½ cup whole milk
  • ½ cup shredded mozzarella cheese
  • ½ medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish generously with cooking spray or butter.
  2. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds.
  3. Add the fresh spinach to the skillet in handfuls, stirring for 2-3 minutes until wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid.
  4. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, oregano, and optional red pepper flakes until uniform and slightly frothy (about 45 seconds).
  5. Add the sautéed spinach mixture, crumbled feta, and shredded mozzarella to the bowl. Stir gently with a spatula until evenly distributed.
  6. Pour the egg mixture into the prepared baking dish and spread into an even layer. (If making ahead, cover and refrigerate for up to 24 hours.)
  7. Bake for 25-30 minutes, until the edges are golden brown and puffed, the center is set (jiggles slightly in the middle), and a knife inserted near the center comes out clean. If baking from cold, add 5-7 minutes.
  8. Let the casserole rest for 5-7 minutes before slicing. Serve warm.

Notes

For best results, use room-temperature eggs and milk. Squeeze spinach thoroughly to avoid a watery casserole. Let the casserole rest before slicing for cleaner pieces. To make ahead, assemble the night before and refrigerate; add 5-7 minutes to bake time.

Nutrition

Keywords: crustless spinach feta casserole, breakfast casserole, easy egg bake, low-carb breakfast, gluten-free breakfast, vegetarian casserole

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