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. 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.
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.
More Breakfasts
- Ham and Cheese Baked Egg Cups
- Apple Banana Nut Oatmeal
- Avocado Toast with Cottage Cheese & Tomatoes
- Apple Peanut Butter Overnight Oats
- Overnight Mixed Berry French Toast Bake
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
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
Ingredients
- 1 teaspoon extra virgin olive oil
- 11 ounces baby spinach ((or kale))
- 12 large eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 4 ounces feta cheese (crumbled)
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.
Excellent recipe! Easy to make and quite tasty! Best way to reheat this?
Easy to reheat in the microwave!
How long is it good for after cooking it?
4-5 days!
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! =)
That sounds so good!! I love mushrooms!! I like ham in it too. :)
Recipe says to use 8×8 baking dish but in the video the dish was not 8×8. What size should be used?
Either pan size works – I just like the 8×8 because it makes thicker slices. :)
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?
I ALWAYS reheat it – I make it on Sunday and eat it all week. It reheats really well!
If I makeahead do I cook it or can I put mixture in the fridge overnight.?
Cook it then refrigerate!