Spinach, Feta, and Egg Breakfast Bake
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.
Servings: 12 Servings
Calories: 285kcal
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
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1½ cups Crumbled Feta
Instructions
- Heat the oven to 350℉ and coat a 9x13 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.
Nutrition
Serving: 1piece | Calories: 285kcal | Carbohydrates: 15g | Protein: 13g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 239mg | Sodium: 587mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1911IU | Vitamin C: 16mg | Calcium: 180mg | Iron: 2mg