Mediterranean

Spinach Feta Egg Bake

A make-ahead egg bake with spinach, feta, tomatoes, and scallions that slices cleanly for breakfast or brunch.

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Spinach Feta Egg Bake

This egg bake is built for meal prep but still looks good enough for brunch.

Spinach, tomatoes, feta, and scallions keep the slices colorful, while a little milk makes the eggs tender.

Cooking the spinach briefly before baking removes excess water.

That step keeps the center from turning soggy and helps the bake slice cleanly after a short rest.

Serve it warm, at room temperature, or tucked into a breakfast sandwich.

Leftovers reheat gently in the microwave or a low oven without losing their shape.

For another recipe in this seed collection, try Sheet Pan Breakfast Hash with Eggs or Savory Cottage Cheese Breakfast Bowl.

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Directions

  1. Heat the oven to 350 F and grease an 8-inch square baking dish.
  2. Warm olive oil in a skillet over medium heat. Add spinach and garlic and cook until wilted.
  3. Transfer spinach to a towel and squeeze out excess moisture.
  4. Whisk eggs, milk, salt, and pepper in a large bowl.
  5. Stir in spinach, feta, tomatoes, and scallions.
  6. Pour into the prepared dish and bake for 30 to 35 minutes, until just set in the center.
  7. Rest for 10 minutes before slicing.

Nutrition

Nutrition Information

Estimated per serving: 230 calories, 16 g protein, 6 g carbohydrates, 16 g fat.

Variations

Recipe Variations

- Add chopped roasted red peppers.
- Use goat cheese instead of feta.
- Add cooked potatoes for a heartier bake.

Notes

  • Do not skip squeezing the spinach or the bake can be watery.
  • Use a ceramic or metal baking dish with similar dimensions.
  • Refrigerate slices for up to 4 days.

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