Description
A simple and comforting egg casserole featuring eggs, milk, wilted spinach, and tangy feta, perfect for brunch or make-ahead breakfasts.
Ingredients
Scale
- 8 large eggs, room temperature
- 1 cup milk or cream
- 6 cups fresh spinach, wilted
- 1 cup feta cheese, crumbled
- 1 small onion, finely chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil or butter for sautéing
- Optional add-ins: cooked bacon, sun-dried tomatoes, or mushrooms
Instructions
- Preheat your oven to 375°F and grease a 9×13 baking dish.
- Whisk the eggs and milk together until smooth.
- Heat the oil, cook the chopped onion and garlic until soft, then add the spinach and cook until wilted.
- Fold the cooled greens into the egg mixture.
- Fold in crumbled feta, salt, and pepper. Add herbs if desired.
- Pour the mixture into the prepared dish, scatter extra feta on top, and brush with olive oil.
- Bake for 30 to 40 minutes until center is set but slightly jiggly. Let rest for 10 minutes before slicing.
Notes
For fluffier texture, add an extra egg white. Use room temperature eggs for a silkier custard. Avoid overbaking for a soft center.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 340mg