If you’re looking for a hearty yet light breakfast that feels comforting and wholesome, this Spinach and Feta Breakfast Casserole is a winner. It’s inspired by the flavors of a classic Greek spanakopita—spinach, onions, and tangy feta cheese—but baked in a fluffy egg casserole that’s perfect for mornings. What I love about this dish is how versatile it is. You can make it ahead of time, reheat leftovers for busy mornings, or serve it fresh from the oven when you’re hosting brunch. It’s filling, flavorful, and brings a sunny start to any day.
Ingredients
8 large eggs
1 cup milk (whole or 2%)
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil or butter
1 (10 oz) package frozen spinach, thawed and squeezed dry (or 4 cups fresh spinach sautéed)
1 cup crumbled feta cheese
1/2 cup shredded mozzarella or cheddar (optional for extra creaminess)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg (optional, pairs well with spinach)
