Baked Spinach, Cheese, and Egg Casserole Recipe

Baked spinach feta and egg casserole slice on a white plate.

5 from 11 votes

Baked Spinach, Cheese, and Egg Casserole Recipe

Elevate your breakfast or brunch with our irresistible Baked Spinach, Cheese, and Egg Casserole Recipe. This hearty dish is a delightful way to begin your day, loaded with nutritious spinach, melty cheese, and baked eggs. Whether you are hosting a brunch or enjoying a leisurely morning at home, this casserole promises a flavorful and satisfying start to any day.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast

Cuisine: American, Mediterranean

Diet: Gluten Free

Servings: people

Calories: 163kcal

Author: Gwen Wolken

Equipment

1 9 x 13 Baking Dish

Ingredients

1 lb fresh baby spinach or use a mix of spinach, kale, and chard
2 teaspoon olive oil
6 oz mozzarella cheese
6 oz 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.

Notes

You can store the casserole in the refrigerator for up to a week.

You can use either milk or water in this recipe.

Nutrition