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Easy Crustless Spinach and Feta Breakfast Casserole (Best 30-Minute Recipe)

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This easy crustless spinach and feta breakfast casserole is a quick, 30-minute meal that’s perfect for busy mornings or holiday brunches. It’s fluffy, flavorful, and made with simple pantry ingredients, delivering a satisfying and delicious breakfast without the fuss of a crust.

Ingredients

Scale
  • 8 large eggs, at room temperature
  • 5 oz (140g) fresh baby spinach
  • 6 oz (170g) feta cheese, crumbled (preferably from a block packed in brine, like Valbreso)
  • 1 cup (100g) shredded mozzarella cheese (whole milk recommended)
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) whole milk
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add fresh spinach to the skillet in handfuls, tossing with tongs for 2-3 minutes until completely wilted. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk together 8 eggs, 1/2 cup whole milk, a generous pinch of salt, black pepper, and optional nutmeg. Whisk vigorously for 60 seconds until light, frothy, and pale yellow.
  5. Add the wilted spinach mixture to the bowl with the eggs. Add crumbled feta (reserving 1/4 cup for topping) and shredded mozzarella. Gently fold until just combined.
  6. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle reserved feta on top.
  7. Bake for 20-25 minutes, until the center is just set and edges are golden brown and pulling away from the sides. The center should jiggle slightly when shaken.
  8. Let the casserole rest for 5 minutes before slicing. Serve warm.

Notes

For a heartier meal, add 1 cup of cooked, crumbled breakfast sausage or diced ham. To make ahead, assemble the casserole the night before, cover, and refrigerate. Bake as directed, adding 5-10 minutes if starting from cold. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crustless spinach feta breakfast casserole, easy breakfast casserole, 30-minute breakfast, egg bake, gluten-free breakfast, low-carb breakfast

Find it online: https://juliamadeit.com/easy-crustless-spinach-and-feta-breakfast-casserole-best-30-minute-recipe/