If you’re on the hunt for a breakfast that’s both satisfying and simple, the Baked Spinach and Cheese Egg Casserole is here to win hearts (and appetites). It’s loaded with creamy feta, sharp cheddar, and tender spinach, all nestled into soft, fluffy eggs. Best of all, this dish practically cooks itself while you sip your morning coffee! Whether you’re feeding a crowd or meal-prepping for the week, this casserole guarantees a warm, melty, veggie-packed slice of comfort in every bite.
Ingredients You’ll Need
Let’s talk about what makes this Baked Spinach and Cheese Egg Casserole so special: the ingredients are easy to find, yet they each play a starring role in creating layers of flavor and color. Gather these staples, and you’ll be amazed by how they come together into a breakfast worth repeating.
- Eggs: The foundation of the casserole, giving it natural richness and structure.
- Whole milk: Adds creaminess and a tender, souffle-like texture to the eggs.
- Shredded cheddar cheese: Melts into gooey, golden pockets throughout the bake.
- Crumbled feta cheese: Offers a tangy, salty bite that brightens up every forkful.
- Cooked spinach (squeezed dry and chopped): Packs vibrant color and a mineral-rich, earthy flavor while keeping things nutritious.
- Onion (finely chopped): Sautéed for sweetness and depth, it lifts the whole dish.
- Garlic powder: Gives warmth and a subtle kick to the flavors.
- Salt: Enhances every ingredient and brings out their best.
- Black pepper: Adds just the right amount of gentle heat.
- Olive oil (for sautéing): Helps the onion caramelize and contributes richness.
- Nonstick spray or butter for greasing: Guarantees easy release and no sticking so serving is a breeze.
How to Make Baked Spinach and Cheese Egg Casserole
Step 1: Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). Grab a 9×9-inch baking dish and give it a generous coat of nonstick spray or butter. This not only helps the casserole release easily but also gives a hint of flavor at the edges. Now, your casserole won’t cling for dear life when it’s time to serve!
Step 2: Sauté Your Onion
Add the olive oil to a small skillet and warm it over medium heat. Toss in your finely chopped onion, and let it sizzle for 2 to 3 minutes until softened and sweet. This small step brings gentle caramelized flavor that echoes through the Baked Spinach and Cheese Egg Casserole.
Step 3: Whisk the Wet Ingredients
In a large mixing bowl, crack those eggs and whisk them together with the whole milk until smooth. This is where the creaminess begins, and it sets the stage for all the mix-ins coming up.
Step 4: Add the Cheeses, Spinach, and Onion
Now for the fun: stir in the shredded cheddar, tangy feta, chopped spinach (make sure it’s squeezed dry!), your golden sautéed onions, garlic powder, salt, and pepper. Fold everything together until evenly distributed—you’ll see a confetti of greens and cheese swirls that promise loads of flavor in each slice.
Step 5: Bake to Perfection
Pour the mixture into your prepared baking dish, using a spatula to spread it out smoothly. Pop it into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the center is puffed and set, and the top develops that irresistible golden hue. Give it a well-deserved five-minute rest before slicing—this helps everything settle so you get neat, picture-perfect pieces.
How to Serve Baked Spinach and Cheese Egg Casserole
Garnishes
A sprinkle of fresh herbs, like chopped chives or parsley, makes this casserole pop visually and adds a burst of freshness. If you crave extra flavor, a dollop of Greek yogurt or a dash of hot sauce right before serving hits the spot.
Side Dishes
This casserole shines alongside crisp breakfast potatoes or a simple green salad. Fresh fruit like sliced oranges or berries brings brightness and balance to the hearty eggs and cheese. A slice of crusty whole-grain toast is wonderful for mopping up the last bites.
Creative Ways to Present
For brunch gatherings, cut the Baked Spinach and Cheese Egg Casserole into neat squares and stack them on a platter. For lunches, stuff a slab between toasted English muffin halves or pile into a wrap with arugula and tomatoes—suddenly, it’s a portable, protein-rich meal!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra casserole, let it cool fully, then pop slices into an airtight container. They’ll keep fresh and flavorful in the fridge for up to four days, making breakfast or snack time a snap.
Freezing
Baked Spinach and Cheese Egg Casserole freezes like a dream. Cut it into portions, wrap each one tightly in foil or plastic, and store in a zip-top bag. It’ll last a solid two months without any sacrifice to taste or texture—perfect for grab-and-go breakfasts down the line.
Reheating
To bring it back to life, microwave individual slices for a minute (covered to lock in moisture) or warm them in a low oven (325°F for about 10 minutes). Just like new! If reheating from frozen, let it thaw overnight in the fridge first for best results.
FAQs
Can I use different cheeses in the Baked Spinach and Cheese Egg Casserole?
Absolutely! Feel free to swap in mozzarella, Swiss, goat cheese, or whatever melty cheese you love. The cheddar and feta combo is classic, but experimenting with other cheeses keeps things exciting.
Is it possible to use frozen spinach?
Yes, frozen spinach is a huge time-saver! Just thaw it, drain thoroughly, and squeeze out every bit of excess moisture. This keeps your casserole fluffy, not watery.
Can I add other veggies or proteins?
Definitely. Toss in sautéed mushrooms, bell peppers, sun-dried tomatoes, or cooked sausage for extra heartiness. The base is endlessly customizable, so make it your own!
How do I know when my casserole is done?
The center should be set (not jiggly) and the top should have a beautiful golden crust. You can also insert a knife in the center—if it comes out clean, you’re golden.
Is this casserole gluten-free?
Yes, as written, the Baked Spinach and Cheese Egg Casserole is naturally gluten-free. Just double-check any add-ins or sides if you’re serving gluten-sensitive guests.
Final Thoughts
Every home cook deserves a dish that elicits oohs and aahs with minimal effort, and the Baked Spinach and Cheese Egg Casserole is exactly that. It’s wholesome, inviting, and guaranteed to make mornings a little brighter. Give it a try—you’ll soon have a new favorite for lazy Sundays or busy weekdays alike!
Print
Baked Spinach and Cheese Egg Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Baked Spinach and Cheese Egg Casserole is a delicious and nutritious breakfast option that’s perfect for feeding a crowd or meal prepping. Packed with protein from eggs and cheesy goodness, it’s a satisfying way to start your day.
Ingredients
For the Casserole:
- 8 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese
- 1 cup cooked spinach (squeezed dry and chopped)
- 1/2 small onion (finely chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
- nonstick spray or butter for greasing
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with nonstick spray or butter.
- Sauté the onion: Heat olive oil in a small skillet over medium heat. Sauté the chopped onion for 2–3 minutes until softened, then set aside.
- Mix the ingredients: In a large bowl, whisk together the eggs and milk. Stir in the cheddar cheese, feta, chopped spinach, sautéed onion, garlic powder, salt, and black pepper.
- Bake: Pour the egg mixture into the prepared baking dish and spread evenly. Bake for 30–35 minutes or until the center is set and the top is golden.
- Rest and serve: Let rest for 5 minutes before slicing and serving.
Notes
- You can use frozen spinach—just thaw, drain, and squeeze it dry.
- Feel free to swap in other cheeses like mozzarella or goat cheese.
- Add mushrooms, bell peppers, or cooked sausage for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 220mg
