This Spinach and Feta Egg Bake is a wholesome, flavorful breakfast recipe that comes together with minimal effort. Packed with fluffy eggs, savory feta cheese, tender spinach, and sun-dried tomatoes, this easy breakfast casserole is perfect for busy mornings, meal prep, or weekend brunch gatherings.
Whether you are looking for a healthy egg casserole or a protein-packed brunch recipe, this Spinach and Feta Egg Bake delivers comforting flavors with a fresh Mediterranean-inspired touch.
Why You’ll Love This Recipe
- Quick and easy to prepare with simple ingredients
- Rich, savory flavor from feta cheese and sun-dried tomatoes
- Naturally low carb and high in protein
- Perfect for breakfast, brunch, or meal prep
- Family-friendly and customizable with fresh herbs and vegetables
- Great make-ahead breakfast option for busy weekdays
Ingredients
- Olive oil or cooking spray
- 3 loosely packed cups baby spinach, roughly chopped
- 8 large eggs
- 2 tablespoons sun-dried tomatoes packed in olive oil, finely chopped
- ¼ teaspoon fine salt
- Freshly ground black pepper
- 2 ounces feta cheese, crumbled
- Fresh oregano and/or basil
Instructions
- Preheat the oven to 350°F.
- Lightly grease a 2-quart casserole dish or a 9×9 baking dish with olive oil or cooking spray.
- Evenly layer the chopped spinach in the prepared baking dish.
- Crack the eggs into a medium bowl to avoid shell fragments, then gently pour the eggs evenly over the spinach.
- Sprinkle the chopped sun-dried tomatoes across the egg mixture.
- Season with salt and freshly ground black pepper.
- Evenly crumble the feta cheese over the top.
- Add a small handful of freshly chopped herbs such as oregano or basil.
- Bake the Spinach and Feta Egg Bake for 15–20 minutes for soft yolks or 20–30 minutes for firmer yolks.
- Begin checking at the 15-minute mark and continue every 5 minutes until the eggs are cooked to your preference.
- Let the casserole rest for about 5 minutes before serving.
- Garnish with freshly torn basil if desired.
- Serve warm and enjoy.
Tips & Tricks
- Use fresh spinach for the best texture and flavor.
- For extra creaminess, add a splash of milk or cream to the eggs.
- Swap feta cheese with goat cheese if preferred.
- Add mushrooms, onions, or bell peppers for extra vegetables.
- Avoid overbaking to keep the eggs tender and fluffy.
- Meal prep individual portions for an easy grab-and-go breakfast.
Details
- Prep Time: 10 minutes
- Cook Time: 20–30 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, Low Carb, Gluten-Free
Notes
- Fresh basil adds brightness and pairs beautifully with feta.
- Serve with toasted sourdough, fresh fruit, or a side salad.
- This healthy breakfast casserole can be enjoyed warm or cold.
- For a richer flavor, use oil-packed sun-dried tomatoes.
Nutrition
Approximate per serving:
- Calories: 220
- Protein: 15g
- Carbohydrates: 4g
- Fat: 16g
- Fiber: 1g
- Sugar: 2g
FAQ
Can I make Spinach and Feta Egg Bake ahead of time?
Yes. Prepare the dish in advance and refrigerate before baking, or bake fully and reheat individual portions.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I freeze this egg casserole?
Yes. Slice into portions, wrap tightly, and freeze for up to 2 months.
What herbs work best in this recipe?
Fresh basil, oregano, parsley, and dill all complement the flavors well.
Can I add extra vegetables?
Absolutely. Mushrooms, onions, zucchini, and bell peppers work wonderfully.
Is this Spinach and Feta Egg Bake low carb?
Yes. This recipe is naturally low in carbohydrates and high in protein.
Storage
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months.
- Reheating: Warm in the microwave for 30–60 seconds or bake at 325°F until heated through.
Similar Recipes
Spinach and Feta Egg Bake
Ingredients
- Olive oil or cooking spray
- 3 loosely packed cups baby spinach roughly chopped
- 8 large eggs
- 2 tablespoons sun-dried tomatoes packed in olive oil finely chopped
- ¼ teaspoon fine salt
- Freshly ground black pepper
- 2 ounces feta cheese crumbled
- Fresh oregano and/or basil
Instructions
- Preheat the oven to 350°F.
- Lightly grease a 2-quart casserole dish or a 9×9 baking dish with olive oil or cooking spray.
- Evenly layer the chopped spinach in the prepared baking dish.
- Crack the eggs into a medium bowl to avoid shell fragments, then gently pour the eggs evenly over the spinach.
- Sprinkle the chopped sun-dried tomatoes across the egg mixture.
- Season with salt and freshly ground black pepper.
- Evenly crumble the feta cheese over the top.
- Add a small handful of freshly chopped herbs such as oregano or basil.
- Bake the Spinach and Feta Egg Bake for 15–20 minutes for soft yolks or 20–30 minutes for firmer yolks.
- Begin checking at the 15-minute mark and continue every 5 minutes until the eggs are cooked to your preference.
- Let the casserole rest for about 5 minutes before serving.
- Garnish with freshly torn basil if desired.
- Serve warm and enjoy.
Notes
- Fresh basil adds brightness and pairs beautifully with feta.
- Serve with toasted sourdough, fresh fruit, or a side salad.
- This healthy breakfast casserole can be enjoyed warm or cold.
- For a richer flavor, use oil-packed sun-dried tomatoes.
Conclusion
This Spinach and Feta Egg Bake is the perfect combination of simple ingredients, rich flavor, and easy preparation. Whether you serve it for brunch, meal prep it for the week, or enjoy it as a quick healthy breakfast, this savory egg casserole is guaranteed to become a household favorite.