Mornings can be chaotic, and I found myself in a frustrating cycle of making eggs every day and then washing the same pans over and over. I love a protein-packed breakfast, but the daily cleanup was getting old fast. That’s when I started experimenting with egg bakes as a solution. This spinach feta egg bake has become my absolute favorite – it’s loaded with protein, takes just 20 minutes to prep, and gives me breakfast for the entire week! The combination of tangy feta, fresh dill, and nutritious spinach makes each bite flavorful and satisfying. Plus, I only have to wash dishes once instead of seven times a week. If you’re looking to simplify your morning routine without sacrificing a delicious, healthy breakfast, this recipe is about to become your new best friend!
Making Spinach & Feta Egg Bake
This egg bake couldn’t be simpler to make, which is exactly what we want for a meal prep recipe. Start by preheating your oven and preparing your baking dish with a good coating of cooking spray to prevent sticking.
The first step is to sauté your shallot until it’s soft and translucent, which brings out its sweet flavor. Then add your fresh spinach and cook just until wilted – this happens quickly, so keep an eye on it! I love using fresh spinach for this recipe, but you could absolutely use frozen spinach if that’s what you have on hand (just make sure to thaw and squeeze out the excess moisture first).
Once your veggies are ready, spread them evenly across the bottom of your prepared baking dish. This creates a flavorful base layer for your egg bake. Next, whisk together your eggs, milk, salt, pepper, and fresh dill in a mixing bowl. The dill adds such a bright, herbaceous note that pairs perfectly with the feta cheese. Speaking of feta, fold that in last – I like to reserve a little bit to sprinkle on top for an extra pop of flavor and visual appeal.
Pour the egg mixture over your sautéed veggies, give it a quick mix, and pop it in the oven. You’ll know it’s done when the center is set and no longer jiggles when you gently shake the pan. Let it cool slightly before cutting into squares, making it easier to get clean slices. I love serving this with a drizzle of balsamic glaze, but hot sauce or even a dollop of Greek yogurt works beautifully too!
Looking for more breakfast inspiration? Try my Southwest Breakfast Egg Rolls, Healthy Breakfast Burritos, or Ham, Cheese, & Veggie Frittata!
Spinach & Feta Egg Bake
Equipment
- Mixing Bowl
- Medium pan
- 8×8 baking dish
Ingredients
- 1.5 cups fresh spinach washed and packed
- 1 shallot minced
- 12 eggs
- 1/2 cup milk
- Salt and pepper to taste
- 1/2 cup feta cheese crumbled
- 2 tbsp fresh dill chopped
- Cooking spray
- Optional: balsamic glaze for serving
Instructions
- Preheat oven to 375°F. Spray an 8×8 baking dish with cooking spray and set aside.
- Heat a medium pan over medium heat. Add a small amount of cooking oil and sauté your minced shallot for 4-5 minutes, until translucent and cooked through.
- Add spinach to the pan and cook until just wilted, about 1-2 minutes.
- Transfer the cooked vegetables to your greased baking dish, spreading them evenly across the bottom.
- In a mixing bowl, crack your eggs and add milk, salt, pepper, and chopped dill. Whisk until well combined.
- Add crumbled feta cheese to the egg mixture and stir gently to incorporate.
- Pour the egg mixture into your prepared baking dish, over the vegetables.
- Bake for 35-40 minutes, until the center is set and a toothpick inserted comes out clean.
- Allow to cool slightly, then slice into 9 equal pieces.
- Serve warm with a drizzle of balsamic glaze if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.
