Breakfast Casserole with Spinach and Feta

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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!
Print WW Personal Points
4.73 from 18 votes
Did you make this recipe?

Breakfast Casserole with Spinach and Feta

6
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
WW Points Plus: 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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86 comments

  1. Can you add the personal point link please?

  2. Those of you complaining about this being very salty, what brand are you using? If not using Diamond Crystal, always reduce salt by half. This recipe is a favorite.

  3. I can’t wait to try this. The flavor combo is right up my alley. The only thing I will change is that I will bake in a muffin tin so I have 12 individual servings and then I can freeze and use when needed. Also I will cut the salt.

  4. Good recipe but I found it much too salty. Will make again but will omit the salt. 

  5. Can be milk and heavy cream be replaced with almond milk? I saw the question below but I did not see a response.

  6. I made this for Christmas brunch and it was a hit! I halved the eggs, cream, milk, feta, and used the following veggies: carmelized onions and sautéed red bell pepper and baby spinach. I cooked in a 9 x 13 Pyrex (forgot to coat with cooking spray, but it was fine) on 350 for 35 minutes. I used a couple of pinches of salt when I cooked the veggies and in the eggs (with a bout 3 turns of fresh black pepper). The feta was salty enough for the recipe.

  7. The casserole was delicious except too much salt. It took away from the eggs. When I make it again I will reduce the salt. 

  8. Can this be cooked in an air fryer?

  9. Can this be keto friendly? If I omitted the milk could I just use more heavy cream?

  10. Can you make this the day before and bake it the next? Thanks

  11. I halved the recipe and baked for 40 minutes in a 9×13. It was a huge hit! My kids loved it. I added cooked broccoli instead of spinach because that’s what I had. I didn’t have enough feta, so I added gruyere and cheddar.

  12. 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.

  13. 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! 

  14. 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 🙂

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

  16. 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.

  17. 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!

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

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