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Spinach and Feta Breakfast Bake

Spinach and Feta Breakfast Bake

A nourishing and flavorful Spinach and Feta Breakfast Bake that combines fresh spinach, eggs, and feta cheese for a comforting dish perfect for any meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 10 oz Fresh Baby Spinach, roughly chopped and stems removed
  • 8 Large Eggs, preferably organic or pasture-raised
  • 1 cup Feta Cheese, crumbled
  • 1/2 cup Whole Milk or Heavy Cream
  • 1 small Yellow Onion, finely diced
  • 3 Garlic Cloves, minced
  • 1 tbsp Olive Oil
  • Salt and Black Pepper, to taste
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes, optional

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9x9 inch baking dish.
  2. Heat olive oil in a skillet over medium heat, add onions and cook until translucent, then add garlic and cook until fragrant.
  3. Add spinach in batches to the skillet, tossing until wilted, then drain any excess liquid.
  4. In a mixing bowl, whisk together eggs, milk or cream, oregano, salt, pepper, and red pepper flakes until smooth.
  5. Fold the spinach and onion mixture into the egg mixture, then add three-quarters of the feta cheese and stir gently.
  6. Pour the mixture into the prepared baking dish, spread evenly, and top with remaining feta cheese.
  7. Bake for 25 to 30 minutes until the center is set and edges are lightly browned.
  8. Let it rest for 5 to 10 minutes before slicing and serving.

Notes

Ensure spinach is dry before cooking to avoid a soggy bake. Use room-temperature eggs for better emulsification.