This delicious Spinach, Feta, and Egg Breakfast Bake is a make-ahead casserole perfect for entertaining guests. Made with crumbled feta, sauteed spinach, and peppers, fluffy eggs and baked in with buttermilk biscuits.
Some of my other favorite breakfast casseroles are this Turkey and Egg Breakfast Casserole and this Paleo Breakfast Casserole.
Spinach, Feta, and Egg Breakfast Bake
This season of our life has quite possibly been the most crowded. When the initial email to sign up for the “farm breakfast” in my daughter’s class came into my inbox, which I now commonly refer to as the black hole, my first thought was, “I’ll come back to this…”
I never did, until the “reminder” email went out. I knew if I didn’t sign up then I’d forget completely.
At this point, there were not many options left open with the napkins, juice boxes, and fruit already being taken by the less harried moms of the class. The option to bring a breakfast casserole was open, so I signed up knowing a class of kindergartens wouldn’t touch this dish even if chocolate was promised afterward. It was for the parents.
I knew I could then get away with delicious and healthy ingredients such as spinach, red peppers, and feta cheese.
The simplicity of this casserole alone makes it appealing to prepare, however, it won raves reviews from the parents in the class. I promised them and the teachers I would share this recipe as quickly as possible.
How to Make Spinach, Feta, and Egg Breakfast Bake
This spinach, Feta, and Egg Breakfast Bake is a simple casserole to prepare that can be made ahead of time or frozen to bake later.
- Prep. Preheat the oven to 350℉ and lightly grease a 9×13 baking dish.
- Sauté. Place the olive oil in a medium skillet over medium heat. Cook the red bell pepper for 4 to 5 minutes, stirring frequently, until soft. Add the garlic and cook an additional 1 minute. Add the spinach and continue stirring until the leaves begin to wilt, about another 1 minute.
- Cut. Slice the biscuit into 8 pieces. Spread evenly in the bottom of the baking dish.
- Whisk. In a large bowl whisk the eggs, half-and-half, salt, and pepper until combined. Add the vegetable mixture to the eggs and stir to mix. Pour the mixture over the biscuits.
- Bake. Bake for 30 to 35 minutes or until the center of the casserole is firm and a knife inserted comes out clean.
Can I Make this Casserole Ahead of Time?
Yes. You can make this breakfast bake a day in advance and reheat it in the oven before serving or you can freeze it to bake at another time.
To make the dish ahead of time prepare the recipe as directed through step 4. Store it covered, unbaked, in the refrigerator. Bake, according to recipe directions.
For freezing the casserole, prepare the recipe through step 4 and cover it tightly and store it in the freezer for 2 to 3 months. Allow it to thaw overnight in the refrigerator and then let come to room temperature before baking.
Other Delicious Breakfast Casserole Recipes
- Goat Cheese and Herb Quiche with Sweet Potato Crust
- Overnight Cream Brulee French Toast
- Paleo Breakfast Casserole
- Turkey and Egg Breakfast Casserole
Spinach, Feta, and Egg Breakfast Bake
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Red Bell Pepper seeded and chopped
- 2 Garlic Cloves minced
- 5 ounce Package Baby Spinach chopped
- 10.2 ounce Can Refrigerated Buttermilk Biscuits
- 12 large Eggs
- 1½ cups Half-and-Half
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 1½ cups Crumbled Feta
Instructions
- Heat the oven to 350℉ and coat a 9×13 baking dish with cooking spray or oil.
- Place the olive oil in a medium skillet over medium heat. Cook the red bell pepper for 4 to 5 minutes, stirring frequently, until soft. Add the garlic and cook an additional 1 minute. Add the spinach and continue stirring until the leaves begin to wilt, about another 1 minute.
- Remove the biscuits from the container and slice each biscuit into 8 pieces. Spread evenly in the bottom of the baking dish.
- In a large bowl whisk the eggs, half-and-half, salt, and pepper until combined. Add the vegetable mixture to the eggs and stir to mix. Pour the mixture over the biscuits.
- Bake for 30 to 35 minutes or until the center of the casserole is firm and a knife inserted comes out clean.
