Ingredients
8 large eggs
1/2 cup milk (or half-and-half)
1 1/2 cups chopped fresh spinach
1/2 cup crumbled feta cheese
1/4 cup diced red onion
1/4 cup chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 tablespoon olive oil or non-stick spray
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with olive oil or spray.
2. In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
3. Fold in spinach, red onion, bell pepper, and crumbled feta.
4. Pour the mixture into the greased baking dish and spread evenly.
5. Bake for 30–35 minutes, or until the center is just set and the edges are lightly golden.
6. Remove from oven and let rest for 5–10 minutes before slicing.
7. Serve warm or store leftovers in the fridge for easy weekday breakfasts.
Notes
Substitute kale or arugula if you don’t have spinach.
Can be made ahead and reheated in the microwave.
Top with a dollop of Greek yogurt or hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 190mg
Keywords: spinach feta egg casserole, low carb breakfast casserole, Mediterranean egg bake, healthy breakfast bake