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Spinach and Feta Greek Egg Bake

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LIZ DELLA CROCE

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A high protein, low carb breakfast recipe, this Mediterranean inspired Spinach and Feta Greek Egg bake is full of flavor and great for making ahead of time.

I am a huge fan of make-ahead, high protein, low carb breakfast recipes such as my Bacon and Spinach Egg Bake and Cheesy Sausage and Pepper Egg Bake. Meal planning and prepping makes my week go so much more smoothly than when I don’t get it done. This Spinach and Feta Greek Egg Bake is inspired by some of my favorite Mediterranean flavors and it helps me get a delicious and nutritious start to my day. Not to mention, my kids love it as well!

Ingredients

  • Olive oil: A heart healthy oil that’s my go-to for sautéing.
  • Baby spinach: With the leaves smaller than spinach, the leaves are more tender and are usually a bit sweeter as well.
  • Eggs: An affordable and easily accessible form of protein, I love using eggs in my breakfasts.
  • Oregano: Pungent, earthy flavor that is very common in Greek and other Mediterranean cuisine.
  • Garlic powder: A quick and easy way to get some garlic flavor into your dish.
  • Feta cheese: Tangy and soft, it’s a Greek cheese made from goat’s milk.

How to Make a Spinach and Feta Greek Egg Bake

Heat some olive oil in a pan over medium-high heat, then add your baby spinach and season with some salt and pepper.

Sauté until it is slightly wilted and bright green.

Remove from the stove, and put your spinach in a prepared baking dish.

In a large mixing bow, crack in all your eggs.

Whisk in the oregano, garlic powder, and some salt and pepper.

Once your eggs are all beaten, pour the mixture into the baking dish over the spinach.

Sprinkle your crumbled feta cheese over the egg and spinach mixture, then use a fork to gently stir it all together.

Toss it in the oven at 375 for about 30 minutes until the eggs are baked through.

A forkful of spinach and feta Greek egg bake.

Slice into squares and serve garnished with additional feta cheese, and enjoy your Spinach and Feta Greek Egg Bake!

Switch Things UP

  • Make it more Greek. Add in some sun-dried tomatoes and Kalamata olives to up the Greek flavors.
  • Swap the greens. If you don’t have spinach, use kale or any other leafy green you do have on hand.

Frequently Asked Questions:

What are the difference between shirred eggs and baked eggs?

Shirred eggs are also baked, but usually they are baked individually in some milk or cream.

How far ahead can you make an egg bake?

You can keep this egg bake in the fridge for up to 5 days, so you can make it almost a week in advance.

Can you freeze breakfast casseroles?

Yes you can! It’ll be good for up to 3 months in the freezer.
Spinach and feta Greek egg bake.

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Liz enjoying a spinach and feta Greek egg bake.

Whether you need a tasty dish for brunch or an easy meal prepped breakfast, my Spinach and Feta Greek Egg Bake ticks all the boxes.

Your fork is waiting.

Spinach and Feta Greek Egg Bake

4.10 stars average
A high protein, low carb breakfast recipe, this Mediterranean inspired Spinach and Feta Greek Egg bake is full of flavor and great for making ahead of time
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Serves4
CourseBreakfast
Calories292

Ingredients
 
 

Instructions
 

  1. Preheat oven to 375 degrees and spray an 8×8 baking dish with cooking spray.
  2. Heat oil in a large frying pan over medium-high heat. Add spinach and sauté until bright green and wilted, about 4-5 minutes.  Spread cooked spinach into an even layer in baking pan. 
    1 teaspoon extra virgin olive oil, 11 ounces baby spinach
  3. In a medium bowl, whisk together eggs, salt, pepper, oregano and garlic powder. Pour mixture over spinach and use a fork to carefully stir the spinach and eggs. Sprinkle entire dish evenly with crumbled feta.
    12 large eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 4 ounces feta cheese
  4. Bake in oven until eggs are fully cooked through, about 30-35 minutes. Slice pan into eight pieces to serve. 

Nutrition

Serving: 2piecesCalories: 292kcalCarbohydrates: 4.5gProtein: 26gFat: 19.1gSaturated Fat: 7.2gMonounsaturated Fat: 11.9gCholesterol: 545mgSodium: 735mgFiber: 2gSugar: 0.2g

Video

Liz’s Notes

Serving size: 2 pieces
 

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Let us know how it was!

4.10 from 55 votes (49 ratings without comment)

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17 responses to “Spinach and Feta Greek Egg Bake”

  1. Lisa Avatar
    Lisa

    Taste great and a very versatile dish~~ thank you!

  2. Laurena Francis Schonfeld Avatar
    Laurena Francis Schonfeld

    Absolute simple elegant and nutritious breakfast, brunch, or dinner meal. I love this and it meets my liver diet and fitness program requirements. Thank you.

  3. Shelley Avatar
    Shelley

    Amazing recipe! I double it so I can make this for four weeks at a time. It freezes and reheats beautifully. I reheat it in the microwave with ease.

    My only additions are diced onions, peppers and garlic, which I sauté before adding the spinach to wilt.

    Thanks so much for the amazing recipe, Liz!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I love what you add, I’ll have to do that next time! I’m so glad you enjoy it!

  4. Jessi Avatar
    Jessi

    Was great! Added some gyro meat and served it with some sliced cucumbers.

  5. Joan Avatar
    Joan

    Excellent recipe! Easy to make and quite tasty! Best way to reheat this?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Easy to reheat in the microwave!

  6. Maria Avatar
    Maria

    How long is it good for after cooking it?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      4-5 days!

  7. Lori-Anne E. Barra Avatar
    Lori-Anne E. Barra

    This is a great recipe! I added a diced roma tomato and a small can of black sliced olives! Next time I make I will add some sauteed portabella mushrooms sauteed in chopped garlic and hubby is screaming … “Where’s the meat?” Maybe some breakfast sausage next time. I used a deep dish pie pan. It came out excellent but did require more cook time. Absolutely delicious! Thank you for sharing it! =)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That sounds so good!! I love mushrooms!! I like ham in it too. :)

  8. Debbie Avatar
    Debbie

    Recipe says to use 8×8 baking dish but in the video the dish was not 8×8. What size should be used?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Either pan size works – I just like the 8×8 because it makes thicker slices. :)

  9. Susan Avatar
    Susan

    This sounds like a great breakfast, but as one who has only two people eating it, I’m curious to know how it reheats. Have you tried that?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I ALWAYS reheat it – I make it on Sunday and eat it all week. It reheats really well!

      1. Cathleen Avatar
        Cathleen

        If I makeahead do I cook it or can I put mixture in the fridge overnight.?

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Cook it then refrigerate!