Description
A hearty and healthy baked egg casserole featuring fresh spinach, creamy feta, and burst cherry tomatoes. Perfect for a weekend brunch or a make-ahead breakfast.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 ounces fresh baby spinach
- 8 large eggs
- 1/2 cup milk (or heavy cream)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or a similar-sized casserole dish.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook for 1 minute more.
- Add spinach to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together eggs, milk, salt, black pepper, and red pepper flakes (if using).
- Spread the spinach mixture evenly in the prepared baking dish. Sprinkle crumbled feta over the spinach. Arrange cherry tomato halves on top.
- Pour the egg mixture over the spinach and tomatoes, ensuring even coverage.
- Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden. Let cool for 5 minutes before serving.
Notes
For a dairy-free version, substitute feta with dairy-free cheese and use unsweetened almond milk. This casserole can be assembled the night before and baked in the morning.
Nutrition
- Calories: 280 kcal
- Sugar: 4 g
- Fat: 18 g
- Carbohydrates: 8 g
- Protein: 20 g