Spinach Feta Breakfast Casserole
A savory and easy-to-make breakfast casserole combining potatoes, spinach, eggs, and feta, perfect for busy mornings or meal prep.
Ingredients
Base Ingredients
- 14 oz Frozen Potatoes O'Brien 1/2 of a 28 oz. bag
- 1 cup Cooked spinach Use more raw spinach for more nutrition.
Egg Mixture
- 6 large Eggs Approximately 18 g protein per serving
- 1 cup Milk Can be substituted with whole milk or sour cream.
- 1 tsp Salt Adjust based on preference.
- 1/2 tsp Black pepper To taste.
- 1/2 tsp White pepper To taste.
- 1/2 tsp Garlic powder To flavor the egg mixture.
- 2 tbsp Scallions Chopped.
- 1/4 tsp Crushed red pepper flakes Optional.
Topping
- 4 oz Feta cheese Crumbled.
Instructions
Preparation
- Preheat the oven to 350°F (177°C).
- Spray a 9x13 baking dish with cooking spray and spread half of a 28oz bag of frozen Potatoes O'Brien evenly in the dish.
- Sauté spinach in a large skillet with olive oil until wilted, about 3-5 minutes, then spread it over the potatoes.
- In a mixing bowl, combine the eggs, milk, salt, black pepper, white pepper, garlic powder, scallions, and optional crushed red pepper flakes. Whisk together until blended.
- Pour the egg mixture over the potato and spinach mixture, then scatter the crumbled feta evenly over the top.
Baking
- Bake at 350°F for 40 minutes or until the eggs are cooked through with a slight jiggle in the center.
Serving
- Garnish with chives, hot sauce, or your favorite toppings. Let rest for 5 minutes before slicing.
Notes
This casserole can be customized with different cheeses or vegetables. It can be made ahead and stored in the refrigerator or freezer for later use.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 6gSodium: 600mgFiber: 2gSugar: 3g
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