Simple Healthy Spinach Egg Bake

This feta spinach egg bake recipe is one of our weekly favorites, because it checks all the boxes: quick, easy, healthy and delicious!

In this photo, we've served it with steamed broccolini with a drizzle of lemon butter and black wild rice. A favorite hardy brunch!

Course Breakfast & Brunch

Cuisine American

Keyword Egg bake, egg casserole, health spinach feta casserole, healthy spinach feta breakfast casserole, healthy spinach feta egg bake, spinach breakfast casserole, spinach casserole, spinach egg bake, spinach feta casserole, spinach feta egg bake

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 366kcal

Ingredients

1 Tbsp Olive oil to coat 9x13" baking dish
5 oz Spinach, raw We use the entire 5oz weight clamshell of spinach.
1 cup Mushrooms sliced
1 cup Onions chopped, diced or sliced thin, to your preference
1 tbsp Garlic minced, (around 3 cloves)
1/2 cup Sun dried tomatoes chopped or left in larger strips
1 cup Feta Cheese crumbled
1 cup Parmesan Cheese shredded
24 large Eggs whisked
3 TBSP Italian seasoning or sub: Herbs de Provence

Instructions

Set oven to 350°F (157°C)
Grease a large 9x13" casserole dish with olive oil
Slice onions and Mushrooms and cook for four minutes
Chop the power greens into strips and layer into casserole dish (1st layer)
Add sauteed mushrooms and onions on top of the greens
Distributed sun-dried tomatoes evenly over the greens
Sprinkle feta cheese and parmesan cheese evenly over top
Crack all eggs into a large bowl or blender and whisk them well
Add the seasoning herb blend to the egg batter and blend well
Gently pour the eggs into the casserole dish, evenly over the layers
Check the egg bake in the oven for 45 minutes; cook longer until golden and firm in center.

Nutrition