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Easy Crustless Spinach Feta Breakfast Casserole Recipe

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This easy crustless spinach and feta breakfast casserole is simple, forgiving, and tastes like you actually tried—even when you barely did. It’s perfect for a quick weekday breakfast or a special Sunday brunch.

Ingredients

Scale
  • 10 large eggs
  • 10 ounces (280 grams) fresh spinach
  • 6 ounces (170 grams) feta cheese, crumbled
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup (80 ml) whole milk
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for cooking)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter, olive oil, or non-stick cooking spray.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the fresh spinach to the skillet in handfuls, stirring gently until wilted and bright green, about 2-3 minutes. Remove from heat.
  4. Transfer the cooked spinach mixture to a clean kitchen towel or paper towels. Let cool slightly, then squeeze firmly over the sink to remove excess moisture. Roughly chop the squeezed spinach.
  5. In a large mixing bowl, crack the 10 eggs. Add the milk, salt, and black pepper. Whisk gently for about 15-20 seconds until the yolks and whites are combined but not frothy.
  6. Add the chopped spinach mixture and crumbled feta cheese to the bowl with the eggs. Gently fold together with a rubber spatula until evenly distributed.
  7. Pour the egg mixture into the prepared baking dish and spread into an even layer. Tap the dish gently on the counter to release any air bubbles.
  8. Bake for 25-30 minutes, until the edges are set and lightly golden, the center is just barely jiggly, and a knife inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the last 5-10 minutes.
  9. Remove from the oven and let cool on a wire rack for at least 5-10 minutes before slicing.
  10. Slice into squares and serve warm. Optionally, top with a sprinkle of fresh black pepper or extra feta crumbles.

Notes

Don’t skip squeezing the cooked spinach dry to avoid a watery casserole. Whisk the eggs gently—over-whisking leads to a dense, rubbery texture. Let the casserole rest for at least 5 minutes before slicing for clean pieces. For make-ahead, assemble the night before and refrigerate; add 5-10 minutes to bake time.

Nutrition

Keywords: crustless spinach feta casserole, breakfast casserole, egg bake, gluten-free breakfast, low-carb breakfast, meal prep breakfast

Find it online: https://zoeplate.com/easy-crustless-spinach-feta-breakfast-casserole-recipe/