Healthy Breakfast Casserole with Spinach and Feta
This Healthy Breakfast Casserole is a nutritious way to kickstart your day, packed with spinach, eggs, and creamy feta!
Equipment
- 9x13 inch Baking Dish
- Large Mixing Bowl
- Whisk
- Skillet
- Spatula
- Knife
- Cutting Board
Ingredients
Ingredients
- 1 spray Olive oil spray for greasing the baking dish
- 1 teaspoon Olive oil to sauté the shallots
- 3 count Shallots chopped
- 6 ounce Baby spinach packed with nutrients
- 24 large Eggs beaten
- 2 cups 2% milk for creaminess
- 1/2 cup Heavy cream to enhance the texture
- 12 ounces Feta cheese crumbled
- 3 count Scallions chopped
- 3 count Plum tomatoes seeded and diced
- 2 1/2 teaspoons Kosher salt to season the dish
- to taste Black pepper for an extra kick
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a skillet over medium heat, add 1 teaspoon of olive oil and sauté the chopped shallots for about 3-4 minutes until soft.
- Step 3: Add the baby spinach to the skillet and cook for an additional 2-3 minutes until wilted. Remove from heat.
- Step 4: In a large mixing bowl, whisk together the beaten eggs, 2 cups of milk, 1/2 cup of heavy cream, kosher salt, and black pepper until well combined.
- Step 5: Fold in the sautéed shallots and spinach, crumbled feta cheese, chopped scallions, and diced tomatoes.
- Step 6: Spray a 9x13 inch baking dish with olive oil spray and pour the egg mixture into it, spreading evenly.
- Step 7: Bake for 35-40 minutes until set and golden brown.
- Step 8: Let cool for a few minutes, cut into squares, and serve warm.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze cut squares in a single layer for up to 3 months.
- To reheat, thaw overnight and bake at 350°F until warmed through.