Breakfast Casserole with Spinach and Feta

This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up. You can make it ahead of time, so it’s the perfect breakfast egg casserole for Christmas morning or any day!

This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up. You can make it ahead of time, so it’s the perfect breakfast egg casserole for Christmas morning or any day!
Breakfast Casserole with Spinach and Feta

My husband Tommy claimed this to be the BEST breakfast casserole recipe he’s ever tasted. In fact, he loved it so much he reheated the leftovers the next morning! What he loved most was the texture of the eggs. They are fluffy and light – almost custard-like thanks to adding a little heavy cream. I’m not a fan of spongy eggs and love the texture of this crustless quiche, so I took inspiration from that recipe.

This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up. You can make it ahead of time, so it’s the perfect breakfast egg casserole for Christmas morning or any day!

I’m excited to partner with Pyrex to share this breakfast casserole! Whether it’s celebrating the holidays with friends, family or even coworkers, holiday parties can be hectic! Pyrex Deep helps you get any holiday party off on the right foot with more food and larger dishes! This breakfast casserole is made with two dozen eggs so it feeds a large crowd. Plus, you can make it the night before, so it’s perfect for holidays or if you have a large group of people spending the night and you don’t have a lot of time to prepare in the morning.

The great thing about this recipe is how adaptable it is! And because this dish is SO deep, you can pack tons of more ingredients in it! Here’s some ideas to make an epic breakfast casserole.

  • Add more veggies! Bell peppers, zucchini, mushrooms would all be great options.
  • Add some meat. Try this with chicken sausage, diced ham or chopped turkey bacon.
  • Try different cheese options. Swap out the Feta cheese for ricotta, Parmesan, Swiss cheese or cheddar.
  • Add some herbs. Chopped dill, parsley or chives would make a great addition.

How to Make Breakfast Casserole:

The main ingredients for this egg casserole are really simple and include eggs, spinach, tomatoes, shallots, and Feta cheese. We add a little heavy cream and milk to the egg mixture to make it creamy, light and fluffy

To make the casserole, saute the shallots in a little oil to soften. Then add the spinach and cook for about two minutes until it wilts. Combine with the remaining ingredients and pour it into a Pyrex Deep 9×13-inch baking dish. Bake until the edges are set and browned and the center is a little jiggly in the center. It will continue to cook and set up as it cools.

Pyrex Deep

  • New Pyrex Deep baking dishes are the deepest glass baking dishes sold in the US and hold up to 50% more than your current glass bakeware.
  • Everyone has had that moment when they’re cooking. The casserole is in the oven and you get distracted – next thing you know, the food as boiled over and is bubbling on the floor of your oven. Then comes the smell and smoking. Great news, the deeper size of Pyrex Deep lets you bake your favorite holiday recipe without it spilling over.
  • The dishes come with lids for easy storage of leftovers or transportation to parties and potlucks.
  • You can find it at PyrexHome.com and Walmart.

Storing Leftovers:

Leftover egg casserole can be refrigerated for up to 4-5 days. Leftovers are delicious reheated in the microwave.

This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up. You can make it ahead of time, so it’s the perfect breakfast egg casserole for Christmas morning or any day!This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up. You can make it ahead of time, so it’s the perfect breakfast egg casserole for Christmas morning or any day!This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up. You can make it ahead of time, so it’s the perfect breakfast egg casserole for Christmas morning or any day!This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up. You can make it ahead of time, so it’s the perfect breakfast egg casserole for Christmas morning or any day!This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up. You can make it ahead of time, so it’s the perfect breakfast egg casserole for Christmas morning or any day!

More Breakfast Casseroles You’ll Love:

This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up. You can make it ahead of time, so it’s the perfect breakfast egg casserole for Christmas morning or any day!
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4.7 from 13 votes
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Breakfast Casserole with Spinach and Feta

6
10
6
SP
296 Cals 19.5 Protein 8 Carbs 20.5 Fats
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Yield: 12 servings
COURSE: Breakfast, Brunch
CUISINE: American
This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up.

Ingredients

  • olive oil spray
  • 1 teaspoon olive oil
  • 3 shallots, chopped
  • 6 ounce bag baby spinach
  • 24 large eggs, beaten
  • 2 cups 2% milk
  • 1/2 cup heavy cream
  • 12 ounces Feta cheese, crumbled
  • 3 scallions, chopped
  • 3 plum tomatoes, seeded and diced
  • 2 1/2 teaspoons kosher salt
  • black pepper, to taste

Instructions

  • Preheat the oven to 350F. Spray a 9 x 13 x 3-inch Pyrex Deep baking dish with oil.
  • Heat a large skillet over medium heat. Add the oil and shallots and cook until soft, 6 to 8 minutes.
  • Add the spinach and cook until wilted. Remove from heat.
  • In a large bowl whisk the eggs, milk, heavy cream, Feta, scallions, tomatoes, salt and black pepper.
  • Mix in the spinach and shallots and pour into the prepared dish.
  • Bake until the center is solid and cooked through, about 1 hour 20 minutes.

Video

Nutrition

Serving: 1slice, Calories: 296kcal, Carbohydrates: 8g, Protein: 19.5g, Fat: 20.5g, Saturated Fat: 10.5g, Cholesterol: 414.5mg, Sodium: 735mg, Fiber: 0.5g, Sugar: 4.5g
Blue Smart Points: 6
Green Smart Points: 10
Purple Smart Points: 6
Points +: 8
Keywords: breakfast bake, Breakfast Casserole with Spinach and Feta, Christmas, christmas breakfast casserole, Egg Casserole with Spinach and Feta

Photo credit: Adam Milliron

Disclosure: This post is sponsored by Pyrex. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

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72 comments

  1. Can the squares be frozen individually and thawed for quick grab and go breakfasts? It’s only my husband and I in the house. And he doesn’t eat onions, tomatoes or spinach. I just don’t want it to go bad. Could I half the recipe so it won’t go to waste?

    Thank you. I can’t wait to try it later this week.

    • Hi Shelby,

      I’ve had great success in freezing some of Gina’s crustless quiches in wedges, wrapping them in plastic wrap (once completely cooled after baking) and storing them in a freezer bag. I thaw them overnight in the fridge. It’s only my husband and I in the house, too. I think, since some of the ingredients are so similar in both her quiche and this casserole recipe that freezing the casserole in individual squares and thawing the squares overnight in the refrigerator would work.

  2. I made this for a brunch and it was very salty. The salt sank to the bottom of the dish. I would cut down on the salt or just try omitting it. It was very good otherwise! 

  3. Can you make this without the heavy cream? I just have almond milk at home. Also can I use yellow onion instead of shallots? I have a busy schedule and its hard for me to get to the store.

    Thanks for any input 🙂

  4. Can this be made the night before and baked the next morning? 
    Thank you for your help! 🙂

  5. So good! The feta gives this dish such a good flavor. Thank you for posting to remove the seeds from the tomatoes. I’ve never done that before and my dishes were always watery. It was a game changer! If I make this again, I think I will add some minced garlic.

  6. This was excellent! I halved the recipe and put it in a 9×9 pan. Next time I will omit all the salt. I used feta cheese which is a little salty anyway. Thanks again, Gina! Another hit!

  7. Do we really use the same 9×13 pan to cut the 12 person recipe in half??? Not a smaller pan??

  8. can you just cut in half? Only 2 of us around! lol

  9. If you were making this with Ricotta how would you adjust the recipe and how much?

  10. This was great! I cut the recipe in half and baked for 35 minutes and it turned out perfectly. I also used about half a bag of frozen spinach instead of fresh (thawed in the microwave, then squeezed the water out).
    Great texture and flavor. I’m excited to make it again and mix up some of the add-ins.

  11. Made this for a brunch and it was fabulous. I added turkey sausage and some extra spinach. It’s a new f favorite for me and my spouse. Thanks, Gina!

  12. This casserole looks amazing! Going to make it. Question: Does this freeze well?

  13. I would like to make this the night before. Do you suggest cooking all the way through and reheating, putting it in the fridge and baking next morning, or par baking it? 

  14. Awesome!!!!! Loved it. Thanks Gina .

  15. My family and I loved this! I added some chicken into it for a little more protein and worked great! 

  16. Can you pour into muffin tins and bake and then freeze?

  17. So good! A hit for Christmas Day breakfast. I halved the recipe, added bacon bits and sausage, a little fresh coriander. No need to add salt if you add bacon. 

  18. I made this recipe for Christmas Eve and Christmas morning breakfast.  The recipe is way too huge and full of fat for a normal family. I cut it in half and used reduced fat feta as well as a few egg whites. I baked it for an hour. Turned out very tasty and pretty and less fattening! Even my husband said it was the most flavorful egg casserole I have made.

  19. We just had this casserole for Christmas breakfast! Delicious! Everyone loved it! (I made it yesterday and popped everyone’s portion in the microwave.)

  20. This was delicious. Made exactly as suggested today on Christmas Eve morning – had leftovers which will be an easy breakfast with coffee Christmas morning. This mom is so relieved…. maybe a nap right after, yeah?? Halved the recipe for my tiny family and all ingredients divided worked perfectly. I Iove tomatoes so 2 plum de-seeded is perfection. Also, I suggest only 1 tsp Of salt versus the 1 and 1/4, if truly divided. 

  21. Very salty.  When I make it again I will cutback your one teaspoon.   The feta is salty so I will not add what recipe calls for.  But it is a beautiful dish.  
    I will make changes next time.

  22. If I were to cut this recipe in half- 6 servings/ 12 eggs instead of 12 servings/ 24 eggs, what should the baking time be?

  23. Can this be frozen before it’s baked and then thawed and baked the day of?

  24. Is this GF? I’m sad to see all the icons replaced with the new WW system! Is there a new place to look for them? Or just under the grouped recipes?
    Thank you! 

  25. Hi!  I plan on making this during the holidays.  If I were to add bacon how much would I add and do I need to cook the bacon first? Thanks Gina!

  26. What about diced potatoes?

  27. Can this be dairy free ? 

  28. The recipe when printed indicates 6 points for green but on this page it says 10 for green?

  29. Can this recipe be frozen?
    Does Pyrex need to come to room temperature before putting in hot oven? 

  30. With 24 eggs this feeds quite a crowd. What would be the measurements if I am making this for 4 or 6 people?

    • I plan on making this and will cut the ingredients in half and use a regular baking dish. 24 eggs is way too much food!

      • Let me know this works out for you? What size of dish, baking time? I want to half it as well, far too big for us but it sounds amazing 

      • So I made half the recipe in the size right below 9 x  13 and it expanded like a bread. I was surprised but don’t make egg casseroles often. Glad it didn’t spill over!! Super good and will definitely make again. 

  31. Hi!~ This looks amazing! Do you have a substitute for the milk and cream please? Thank you!!!

  32. Can I freeze it? Great for breakfast on the go!!!!

  33. PLEASE cut this great looking recipe down to regular family size for us! 4 -6 people.

  34. I’d like to cut this in half and use an 8 x 8 pan. How long to bake? or would it be better to use a regular 9 x 13 pan? Either way, what cooking time do you recommend?

  35. Thank you,  your recipe looks great and I appreciate that you added substitution options. Do you think freezing some of the finished quiche would work? 

  36. What’s the instructions for make ahead? Like do I just make this a day ahead and then reheat? 

  37. I plan to cut this recipe in half. Can I use the full amount of spinach and tomatoes without it being watery? Also how long would it take to bake? I’m thinking an 1 hour 20 min would be too long for half the recipe. Thanks Gina! I have been making your recipes for years. You are my go to person for WW friendly recipes!

    • I would start with 32-35 minutes. I am not sure about keeping all the veggies, it may make it watery. Let me know if you try it.

      • Halved this recipe, and used half and half instead of heavy cream with some egg whites instead of all whole eggs. Turned out great and a bit healthier 🙂 the heavy cream is not necessary. 

  38. I’m not seeing how big a serving is… Like 3 inches x 3 inches? Also, I’m thinking that I might half it, substitute yogurt for heavy cream, and use low fat feta… Do you think that will be okay?

  39. This sounds so yummy! I am lactose intolerant though. Is there a good substitute for the heavy cream, or can I just leave it out?

    Thanks so much!
    Jennifer

  40. Would another green leaf veggie work if you don’t have spinach on hand?

  41. Is it really 24 eggs? Sounds delicious but just wanted to make sure. Thanks.

  42. I have made something similar but using less eggs. What I use instead of milk and cream is Fat Free Fage yogurt(cause that’s my favorite). Not being a huge measuring person I can only estimated I use 1/2 to 3/4 cp yogurt to 12 eggs and about 4-5 egg whites. I do use all the veggies listed and feta for a tang. 

    Love your recipes. Thanks for the wonderful blog. 

  43. Yes!! I was JUST searching for a breakfast casserole so your timing is perfect. Thank you!

  44. Hi Gina! First, I love your website, your books, and all your recipes I’ve tried. My question on this one- I think this will be perfect for Christmas morning, but I would like to put it together the night before and bake it in the morning. Do you think there would be any problems with that? I don’t make a lot of egg dishes, so I am a little inexperienced with them. Thank you.

  45. Hi! I am looking forward to making this dish for our upcoming holiday brunch. I was hoping to make the dish the night before. How can this be reheated in the morning? Thanks!

  46. Can you sub in some egg whites to cut the SP’s?

  47. Hi, says you can make ahead. Would you bake ahead and reheat, or could you just prep the recipe day before and bake that morning?

    Thanks!

  48. Should we halve this if we’re making it in a regular 13×9 dish? 24 eggs just seems like a LOT for a regular sized dish. Thanks!