Spinach and Feta Breakfast Casserole
I love serving breakfast casseroles like this delicious and easy spinach and feta breakfast casserole. An all in one breakfast that is perfect for brunch or everyday!
My family loves breakfast casseroles of all kinds like this potato and sausage breakfast casserole and this recipe for spinach feta breakfast casserole. Egg bakes or breakfast casseroles are easy to assemble and pop in the oven for a delicious and filling breakfast!
Ingredients for Spinach and Feta Breakfast Casserole
You will need the following ingredients:
Extra virgin olive oil
Baby Spinach
Red Bell Pepper
Scallions or green onions
Eggs, large
Milk
Fresh Parsley
Feta Cheese
Cherry Tomatoes
Salt and Pepper, to taste
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Spinach and Feta Breakfast Casserole
Equipment
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 cups baby spinach chopped
- ½ red bell pepper finely diced
- 2 scallions sliced
- 6 large eggs
- ¼ cup milk
- ¼ cup fresh parsley chopped
- 2 ounces feta cheese crumbled
- 3-4 cherry tomatoes halved
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and grease a medium casserole dish with one teaspoon of olive oil.
- Add the chopped spinach, red bell pepper, and scallions to the bottom of the prepared casserole dish. Season with salt and pepper to taste and set aside.
- In a medium bowl, whisk the eggs with milk and fresh parsley until smooth and slightly frothy. Season to taste with salt and pepper.
- Pour the egg mixture on top of the vegetables and crumble the feta cheese on top. Place the cherry tomatoes on top and bake until golden-brown and set, about 25-30 minutes.
- Allow casserole to cool for a few minutes before slicing and serving.
- Enjoy!
Nutrition
Conclusion
You’ll love making this hearty Spinach and Feta Breakfast casserole for your family, whether it’s for Easter Brunch, Christmas morning, or anytime!
My family loved this!