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Easy Crustless Spinach Feta Breakfast Casserole Recipe

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A simple, forgiving crustless spinach and feta breakfast casserole that comes together in about 10 minutes of active prep. Packed with protein and flavor, it’s perfect for meal prep, brunch, or a satisfying weekday breakfast.

Ingredients

Scale
  • 10 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 10 oz (283 g) frozen chopped spinach, thawed and squeezed dry
  • 6 oz (170 g) feta cheese, crumbled (reserve 1/4 cup for topping)
  • 1 medium yellow onion (about 150 g), diced
  • 3 cloves garlic, minced
  • 2 tablespoons (30 ml) olive oil
  • 1/2 teaspoon (3 g) fine sea salt
  • 1/4 teaspoon (1 g) freshly ground black pepper
  • Optional: 1/8 teaspoon nutmeg

Instructions

  1. Preheat oven to 375°F (190°C). Place a 9×13-inch baking dish inside while preheating.
  2. Thaw frozen spinach if needed (microwave 2-3 minutes). Squeeze dry using a clean kitchen towel or paper towels until no liquid remains.
  3. Heat olive oil in a medium skillet over medium heat. Add diced onion and cook until translucent, about 4-5 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg (if using) until uniform and slightly frothy, about 45 seconds.
  5. Add squeezed spinach (breaking it up with fingers), sautéed onion and garlic, and crumbled feta (reserving 1/4 cup). Stir gently with a spatula until evenly distributed.
  6. Carefully remove hot baking dish from oven. Pour egg mixture into dish and sprinkle reserved feta on top.
  7. Bake for 30-35 minutes until center is just set with a slight jiggle and a knife inserted near center comes out clean. Edges should be golden and pulling away from sides.
  8. Let casserole rest on a wire rack for at least 10 minutes before cutting. Serve warm or at room temperature.

Notes

Don’t skip squeezing the spinach dry—it prevents a watery casserole. Room temperature eggs give a fluffier texture. Let the casserole rest 10 minutes before cutting to allow it to set properly. For dairy-free, use unsweetened oat milk and dairy-free feta. Leftovers keep 4 days in the fridge or freeze up to 3 months.

Nutrition

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

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