Name: Make-Ahead Spinach and Feta Egg Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil, plus more for the baking dish; 1/2 medium yellow onion, diced; 1/2 medium red bell pepper, cored, seeded, and diced; 1 1/2 teaspoons kosher salt, divided; 6 ounces baby spinach (about 6 cups packed), or 8 ounces frozen spinach, thawed, drained, and pressed well to remove liquid; 2 cloves garlic, minced; 2 tablespoons chopped fresh dill; 12 large eggs; 2 cups whole or 2% milk; 1 tablespoon Dijon mustard; 1/4 teaspoon freshly ground black pepper; 4 ounces feta cheese, crumbled (about 1 cup)

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In the hustle and bustle of everyday life, finding time to prepare a nutritious breakfast can be a challenge. Enter the Make-Ahead Spinach and Feta Egg Casserole—a delightful and convenient dish that combines the freshness of spinach, the tanginess of feta cheese, and the heartiness of eggs into one satisfying meal.

Whether you’re hosting a brunch or simply looking for a make-ahead breakfast solution, this casserole is sure to impress. Let’s dive into the recipe and discover how easy it is to prepare this wholesome dish.

Ingredients:

Before we begin, let’s gather all the ingredients required for this flavorful casserole:

1 tablespoon olive oil, plus more for greasing the baking dish
1/2 medium yellow onion, diced
1/2 medium red bell pepper, cored, seeded, and diced
1 1/2 teaspoons kosher salt, divided
6 ounces baby spinach (approximately 6 cups packed), or 8 ounces frozen spinach, thawed, drained, and pressed well to remove liquid
2 cloves garlic, minced
2 tablespoons chopped fresh dill
12 large eggs
2 cups whole or 2% milk
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
4 ounces feta cheese, crumbled (about 1 cup)

Instructions:

Step 1: Preheat the Oven

Begin by arranging a rack in the middle of your oven and preheating it to 375°F (190°C). This ensures that your casserole will cook evenly and develop a lovely golden-brown crust.

Step 2: Prepare the Baking Dish

Coat a 9×13-inch baking dish with olive oil. This not only prevents sticking but also adds a subtle richness to the casserole.

Step 3: Sauté the Vegetables

In a large frying pan, heat the olive oil over medium heat until shimmering. Add the diced onion, red bell pepper, and 1/2 teaspoon of kosher salt. Cook while stirring occasionally until the vegetables are softened, which should take about 5 minutes.

Step 4: Add Spinach and Garlic

Next, add the spinach and minced garlic to the pan. Toss until the spinach is wilted and most of the liquid has evaporated—approximately 3 minutes. Remove from heat and stir in the chopped dill for an aromatic touch.

Step 5: Transfer to Baking Dish

Transfer the sautéed vegetable mixture to your prepared baking dish, spreading it out in an even layer. This will ensure that each bite of casserole has a balanced flavor.

Step 6: Whisk Egg Mixture

In a large bowl, combine the eggs, milk, Dijon mustard, remaining teaspoon of salt, and freshly ground black pepper. Whisk until the eggs are completely broken up and incorporated into the mixture.

Step 7: Assemble Casserole

Pour the egg mixture over the spinach and vegetable layer in the baking dish. Sprinkle the crumbled feta cheese evenly across the top for a deliciously salty finish.

Step 8: Bake

Place the casserole in the preheated oven and bake until the top is light golden-brown and a knife inserted into the middle comes out clean—about 40 to 45 minutes. Allow it to cool for 5 minutes before slicing into servings.

Recipe Notes:

Make Ahead Option: For those busy mornings or brunches planned ahead, this casserole can be assembled and covered tightly with aluminum foil before refrigerating overnight. Simply uncover before baking.

Freezing Option: If you wish to prepare this casserole even further in advance, it can be frozen unbaked. Cover tightly with aluminum foil, wrap in plastic wrap, and freeze for up to three months. Thaw overnight in the refrigerator before baking uncovered as instructed. Depending on how frozen it remains, baking time may extend up to 1 1/2 hours; check after one hour.

Conclusion:

This Make-Ahead Spinach and Feta Egg Casserole is not only a feast for the senses but also a practical solution for busy mornings or special gatherings. With its vibrant colors and rich flavors, it makes for an impressive addition to any breakfast table. Whether you prepare it fresh or take advantage of its make-ahead capabilities, this casserole promises satisfaction with every bite. Enjoy this nourishing start to your day!

Make-Ahead Spinach and Feta Egg Casserole

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Author: Noura
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Breakfast, Brunch, Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This easy Make-Ahead Spinach and Feta Egg Casserole is a delicious, protein-packed dish perfect for breakfast, brunch, or meal prep!

Instructions

Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9×13-inch baking dish with olive oil.
Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the spinach and garlic, and toss until wilted and almost all of the liquid is evaporated, about 3 minutes.

Remove from the heat and stir in the dill. Transfer to the baking dish and spread in an even layer.
Place the eggs, milk, mustard, remaining 1 teaspoon salt, and pepper in a large bowl and whisk until the eggs are completely broken up and incorporated. Pour over the spinach mixture in the baking dish. Sprinkle evenly with the feta.
Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, 40 to 45 minutes. Let cool for 5 minutes before slicing.

Notes

Make ahead: The casserole can be assembled, covered tightly with aluminum foil, and refrigerated overnight before baking. Uncover before baking.

Freezing: The casserole can also be frozen unbaked. Cover tightly with aluminum foil, wrap in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking uncovered as instructed. Depending on how frozen the casserole still is, it may take up to 1 1/2 hours baking time; check after 1 hour.