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Spinach and Feta Greek Egg Bake

    A high protein, low carb breakfast recipe, this Greek-inspired spinach and feta egg bake is full of flavor and great for making ahead of time.

    Spinach and Feta Greek Egg Bake - The Lemon Bowl

    Love it or hate it, I’m a firm believer that meal planning and food prep is the key to success when it comes to reaching weight loss and/or total health goals. While I don’t always make it happen, my week always goes better when I make it a priority.

    Greek Egg Bake with Spinach and Feta a healthy low carb breakfast reciep

    As I mentioned recently when I shared my easy Turkey Breakfast Sausage recipe, I am a huge fan of make-ahead high protein, low carb breakfast recipes. This Greek-inspired egg bake is packed with 26 grams of protein per serving and less than 5 grams of carbohydrates.

    Greek Egg Bake a healthy low carb breakfast recipe

    Made with tangy feta cheese and seasoned with oregano, each bite is full of Greek flavors. Feel free to get creative and throw in kalamata olives or sun-dried tomatoes.

    Greek Egg Bake a high protein low carb breakfast recipe

    If you don’t have spinach on hand, any leafy green will work such as kale or Swiss chard. For an added kick, sprinkle with chili flakes before serving.

    Your fork is waiting.

    Greek Egg Bake with Spinach and Feta - a healthy low carb breakfast reciep

    Spinach and Feta Greek Egg Bake

    3.96 stars average
    A high protein, low carb breakfast recipe, this Greek-inspired spinach and feta egg bake is full of flavor and great for making ahead of time.
    PREP: 5 mins
    COOK: 35 mins
    TOTAL: 40 mins
    Save
    Servings: 4

    Ingredients
     

    Instructions
     

    • Preheat oven to 375 degrees and spray an 8×8 baking dish with cooking spray.
    • 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. 
    • 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.
    • Bake in oven until eggs are fully cooked through, about 30-35 minutes. Slice pan into eight pieces to serve. 

    Recipe Video

    Notes

    Serving size: 2 pieces
     

    Nutrition

    Serving: 2piecesCalories: 292kcalCarbohydrates: 4.5gProtein: 26gFat: 19.1gSaturated Fat: 7.2gMonounsaturated Fat: 11.9gCholesterol: 545mgSodium: 735mgFiber: 2gSugar: 0.2g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Check out more of my healthy breakfast options on my Pinterest board!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    10 Comments

    1. 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! =)

    2. 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?

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