This Spinach Feta Egg Casserole is cheesy, savory, and comes together with wilted spinach, mozzarella, and feta stirred right into the eggs. It's an easy make-ahead breakfast that feeds a crowd, similar to my Egg Souffle Roll With Spinach And Mushrooms but even simpler to pull together.
Spinach Egg Casserole At A Glance
- 🕐 Total Time: 55 minutes (15 min prep + 40 min cook)
- 🍽️ Servings: 12
- 🍳 Cuisine Type: American / Mediterranean-Inspired Breakfast
- 🧀 Flavor Profile: Savory and cheesy, with wilted spinach and crumbled feta balancing the mozzarella's mild richness
- 🥚 Dietary Info: Gluten-free, contains dairy (mozzarella, feta, milk) and eggs; can be made dairy-free by using a dairy-free milk and cheese
- 📦 Storage Notes: Refrigerate in an airtight container for up to a week; freezes well (baked) for up to 2 months
- ⭐ Why You'll Love It: A make-ahead casserole that feeds a crowd straight from one dish, easy enough for a weekday breakfast but substantial enough for holiday brunch
Save And Summarize This Recipe
I made this for breakfast, and it was absolutely delicious! The combination of the savory spinach, melty cheese, and thebaked eggs made for a hearty and satisfying weekend breakfast . It was easy to prepare and felt so comforting - definitely a recipe I'll be making again and again!
- Hanna
I also love serving Eggs With Asparagus, a Smoked Salmon Breakfast Frittata, or Bacon Egg Bites alongside this casserole for a brunch spread. Each one is high in protein and low in carbs, so they round out a table without anyone feeling like they skipped breakfast for dessert. They all hold up well sitting out, reheat without turning rubbery, and can be made a day ahead, which means more time with your guests and less time in the kitchen the morning of.
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If you're building out a fuller spread, my Leek and Cheese Quiche pairs naturally with this casserole since both lean on eggs and cheese but bring different textures to the table. For something bite-sized, my Egg White Bites give guests a lighter, grab-and-go option alongside the heartier casserole. Between the two, you've got a spread that works for a sit-down brunch or a casual open house.
Key Ingredients
You will need the following ingredients to make this Spinach and Egg Casserole:
- Mozzarella: I've made this with both fresh and regular mozzarella. Regular is my preference. Fresh mozzarella releases more moisture as it bakes, and regular holds its shape better once the casserole sets.
- Feta: Block feta crumbled by hand gives you better bite than pre-crumbled feta, which tends to be drier. If you want to swap it out entirely, my Baked Feta Dip has a good rundown of how different feta styles behave once baked.
- Greens: Spinach alone works, but a mix of spinach, kale, and chard adds more texture without changing the bake time. Frozen spinach works in a pinch, just squeeze out the excess water first so the casserole doesn't turn watery once baked.
See the recipe card for quantities.
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Variations
- Veggies - Any combination of bell peppers would change the flavor. Add some sauteed mushrooms or even some sun-dried tomatoes to the mix.
- Protein - Looking to add protein? Bacon, grilled chicken, sausage, or salami would all work nicely.
- Spike Seasoning - Spike seasoning is easily bought in the spice section of your local grocery store. However, if you would rather substitute then consider using italian seasoning or fresh herbs like thyme, basil, dill or oregano.
- Eggs - You can use egg whites in this recipe or a combination of yolks and whites. I use large eggs in this recipe.
- Casserole Dish - You can easily make this recipe and pour the mixture into a muffin tin to bake. This will give you individual portions and is nice for company.
How To Make A Spinach Egg Casserole: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 375 degrees. Spray a 9x13 baking dish with a non-stick cooking spray. Heat the olive oil in a large non-stick skillet over medium high heat. Add the greens. Use a spatula to turn the greens over until all of the greens are wilted. Place the greens into the bottom of the baking dish.
Step 2: Cut the mozzarella into cubes and place into a medium mixing bowl. Crumble the feta cheese and place it into the bowl. Sprinkle the green onions over the top of the cheese. Add the Spike seasoning and black pepper to the cheese. Combine and place over the top of the greens in the casserole.
Step 3: Beat the eggs until fully combined. Pour over the cheese. Use a spoon or fork to gently combine all layers.
Step 4: Bake 40-45 minutes until the mixture is completely set and the top is slightly brown.
Gwen's Pro Tip
Feel free to add more cheese! The cheesier the better.
Spinach Egg Casserole FAQ's
Yes. Thaw it first and squeeze out as much water as you can like I do in my Spinach Mushroom Casserole. Skipping this step is the main reason casseroles turn watery.
Yes, both baked and unbaked. Baked, cool completely, wrap tightly, and freeze up to two months. Unbaked, assemble everything except the final bake, cover tightly, and freeze for up to two months. Thaw overnight in the fridge before baking.
The oven temperature is too high. Stick to 375°F and pull it once a knife comes out clean.
More Breakfast Ideas
Spinach Feta Egg Casserole
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Equipment
Ingredients
- 1 pound fresh baby spinach or use a mix of spinach, kale, and chard
- 2 teaspoon olive oil
- 6 ounces mozzarella cheese
- 6 ounces feta cheese crumbled
- 3 green onions sliced
- 1 ½ teaspoon Spike seasoning
- ½ teaspoon ground black pepper
- 14 eggs
- ½ cup milk or water
Instructions
- Preheat the oven to 375℉.
- Spray a 9x13 baking dish with a non-stick cooking spray.
- Heat the olive oil over medium-high heat in a large non-stick skillet that has high sides.
- Add the greens. Use a spatula to consistently turn the greens over until they are wilted.
- Place the greens into the baking dish.
- Cut the mozzarella cheese into cubes and place in a medium bowl.
- Add the crumbled feta and the green onions.
- Add the Spike seasoning and black pepper. Toss to combine.
- Place the mixture on top of the greens in the baking dish.
- Beat the eggs with the milk until combined and well-whipped. Pour over the cheese.
- Use a fork or spoon to move the mixture around gently combining all the ingredients.
- Bake for 40-45 minutes or until the mixture is completely set and a knife poked into the center comes out clean. The top should be lightly browned.
- Serve hot.
Renee says
Our new go to. Perfect for the new parents who want something to grab for breakfast that's hearty and delicious.
Cathy L says
Question: You can store casserole in fridge for up to a week. Does this mean cooked already or not cooked?
Gwen Wolken says
Fully cooked. You can make this casserole the night before and cook it the next day, however once it is cooked it can be stored in the refrigerator for up to a week.
Tee Byrd says
So good! Even better the second day. (Reheated in Pyrex dish at 350 d for 10 minutes).
I reduced the recipe in half for just serving husband and me. Didn’t have green onions and it was still delicious. Added 6 sliced button mushrooms that I sautéed with the spinach.
Will definitely make on a regular basis!
Laurie says
Should this be made with fresh mozzarella or regular mozzarella?
Thank you!
Gwen Wolken says
Actually you can use either. I tend to use regular mozzarella more often. If you want the eggs a bit more fluffy, add a half cup of milk, water, or plant based milk. I’m getting ready to update the recipe!
Laurie says
Hi Gwen,
Thanks for your response.
I’ve tried it with both fresh and regular mozzarella and prefer the regular as well. I’ve been sautéing some chopped garlic with the spinach too which I like.
I’ve made lots of breakfast casseroles and this is my favorite.
Thank you for sharing this delicious recipe!
Hanna says
I made this for breakfast, and it was absolutely delicious! The combination of the savory spinach, melty cheese, and thebaked eggs made for a hearty and satisfying weekend breakfast . It was easy to prepare and felt so comforting — definitely a recipe I'll be making again and again!
Gwen Wolken says
Thank you! Glad you liked it!
Donna L says
I made this today for the first time. I had an afternoon brunch with friends after church. It was a great choice and a big hit! Everyone thought it was delicious and the ladies requested a link to the recipe which of course I did for them. I will definitely make it again!!!
Gwen Wolken says
Thank you! Im so hapoy that you loved it and thank you for sharing it!
Marie says
The cheesy topping was definitely the highlight for me. And I love how easy it is to customize this recipe with different additions. I added some sautéed mushrooms and it turned out really yum!
Polly says
Brought this at a breakfast potluck and it was a hit. So healthy, cheesy and delicious! They asked for the recipe! 🙂
chhavi says
I have recently stared eating low carb and i came across your recipe.It's so good and satisfying! Thank you for posting it.
Vien says
Loved this recipe so much! I also added some tomatoes and bell peppers for extra flavors and colors! Definitely making this again!
lynn says
how high should i pour the mixture into a muffin pan. is the temp and time the same??
Gwen Wolken says
Hi Lynn, while I haven't tried to make these into muffins, I would fill them 3/4 full and bake them at the same temp. I would bake them for 25 minutes and teat them to see if they are done.
Keri says
This casserole is everything! So easy to make, and I had all of the ingredients on hand already. Thank you. I'll definitely be making this one again.
Sandy says
We loved this! Added a bit of fresh sliced mushrooms and red bell pepper. Made it for Sunday breakfast and we had about half leftover. I cut it the leftovers into slices and put them into meal prep containers with cooked sausage patties. Reheated super well and lots of protein. Will definitely make again!