During my childhood, we didn’t have much. My mother prepared this often. It’s uncomplicated yet delicious. It also taught me valuable lessons about gratitude!

This Oven-Baked Spinach and Feta Breakfast Casserole is a savory and satisfying way to start your day. This simple, make-ahead dish is packed with fresh spinach, salty feta, and creamy mozzarella, all baked in a fluffy egg custard. It’s perfect for a weekend brunch, a holiday breakfast, or meal-prepped for a quick weekday morning.

Oven-Baked Spinach and Feta Breakfast Casserole

Ingredients:

How To Make Oven-Baked Spinach and Feta Breakfast Casserole:

1. Step 1: Prep & Sauté: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of olive oil. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Step 2: Cook Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
3. Step 3: Whisk Eggs & Combine: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined. Stir in the cooked spinach mixture, crumbled feta, and half of the mozzarella cheese.
4. Step 4: Bake: Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining mozzarella cheese over the top. Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.
5. Step 5: Cool & Serve: Allow the casserole to cool for a few minutes before slicing and serving.