Spinach and Feta Egg Bake
This Spinach and Feta Egg Bake is a healthy breakfast casserole made with eggs, spinach, feta cheese, and sun-dried tomatoes. It is easy to prepare, naturally low carb, and perfect for brunch or meal prep. Ready in under 35 minutes with simple Mediterranean-inspired flavors.
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 9x9 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.