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Easy Crustless Breakfast Casserole with Spinach and Feta

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A savory, eggy, and deeply satisfying crustless breakfast casserole with spinach and feta. Perfect for brunch, potlucks, or holiday mornings, this dish is quick to assemble and delivers a silky, custard-like texture every time.

Ingredients

Scale
  • 10 large eggs
  • 6 ounces fresh spinach (about 4 cups, roughly chopped)
  • 6 ounces feta cheese, crumbled
  • 1 medium yellow onion, finely diced
  • 1/2 cup whole milk
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the roughly chopped spinach to the skillet in handfuls, stirring for 2-3 minutes until wilted and any excess moisture has evaporated. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk together the 10 eggs, 1/2 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano, and optional red pepper flakes until uniform and slightly frothy.
  5. Add the cooled spinach-onion mixture to the egg mixture and stir gently. Fold in 4 ounces of the crumbled feta, reserving 2 ounces for the top.
  6. Pour the egg mixture into the prepared baking dish and spread into an even layer. Sprinkle the reserved 2 ounces of feta over the top.
  7. Bake for 25-30 minutes, until the edges are set and golden and the center is just slightly jiggly. A knife inserted into the center should come out clean.
  8. Let the casserole rest on a wire rack for 5-10 minutes before slicing. Cut into squares and serve warm.

Notes

Let the egg mixture sit for 10 minutes before baking to allow flavors to meld. For a make-ahead option, assemble the casserole the night before, cover, and refrigerate; add 5-10 minutes to the baking time. Use room-temperature eggs for best texture. If using frozen spinach, thaw and squeeze dry to avoid a watery casserole.

Nutrition

Keywords: crustless breakfast casserole, spinach feta casserole, egg bake, brunch recipe, gluten-free breakfast, low-carb breakfast

Find it online: https://ariaappetite.com/easy-crustless-breakfast-casserole-with-spinach-and-feta/