Spinach Feta Breakfast Bake (Printable Version)
Baked breakfast featuring fresh spinach and tangy feta layered with creamy eggs for a hearty morning dish.
# What You’ll Need:
→ Vegetables
01 - 3 cups fresh spinach, roughly chopped
→ Dairy
02 - 1 cup feta cheese, crumbled
03 - 1 cup whole milk
04 - 6 large eggs
→ Pantry
05 - 1 cup bread cubes (white or whole wheat), 1-inch pieces
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly cracked black pepper
→ Oils
08 - 1 tablespoon olive oil
# Step-by-Step Guide:
01 - Position rack in center and preheat oven to 375°F.
02 - Grease an 8x8-inch baking dish lightly with olive oil.
03 - Heat olive oil in a skillet over medium heat. Sauté spinach until wilted, about 2 minutes. Remove from heat.
04 - Whisk eggs and milk together in a large bowl until well blended. Season with salt and pepper.
05 - Fold wilted spinach, bread cubes, and crumbled feta into the egg mixture until evenly incorporated.
06 - Pour mixture into the prepared baking dish, spreading evenly.
07 - Bake uncovered for 30-35 minutes, or until center is just set and top is golden brown.
08 - Allow to cool for 5 minutes before slicing and serving.
# Additional Tips::
01 -
- Effortlessly feeds a crowd and always turns out moist
- Relies on simple ingredients you likely already have
- Bakes in under an hour so you can relax while it cooks
- Great make-ahead breakfast
- Even picky eaters seem to love it
02 -
- High in protein for lasting energy throughout your morning
- A tasty way to get a serving of vegetables before noon
- Stores beautifully in the fridge for easy meal prep
- Naturally gluten free for inclusive entertaining
03 -
- Grease your baking dish quickly with olive oil and line with parchment for easy removal.
- Always taste your feta before using as some brands are saltier than others.
- Let the bake cool slightly then slice with a sharp knife for neat squares. I learned this after my first attempt ended up a bit messy.