This savory breakfast casserole features layers of fluffy eggs, wilted spinach, and tangy feta cheese. It’s a hearty and satisfying dish perfect for starting your day on a nutritious note.
Prep Time
10 minutes
Cook Time
90 minutes
Makes
12 servings
Ingredients
Olive oil spray
1 teaspoon olive oil
1 medium red onion, diced
1 (6-ounce) bag baby spinach
24 large eggs, beaten
2 cups 2% milk
½ cup heavy cream
12 ounces feta cheese, crumbled
3 plum tomatoes, seeded and diced
2½ teaspoons kosher salt
Black pepper, to taste
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with olive oil.
- Heat a large skillet over medium heat. Add the oil and onion and cook until soft, 6 to 8 minutes.
- Add the spinach and cook until wilted, about 3 minutes. Remove from the heat.
- In a large bowl whisk together the eggs, milk, heavy cream, cheese, tomatoes, salt and black pepper.
- Mix in the spinach and onions with the egg mixture and pour into the prepared baking dish.
- Bake for about 80 minutes until the edges are firm and a toothpick inserted in the center comes out clean.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave for 1-2 minutes.
Nutrition Information
Serving Size: 1/12 of the recipe
Calories: 297, Fat: 21.5g, Protein: 19g, Carbohydrates: 7g, Fiber: 0.6g, Sodium: 651mg
Adapted from: https://www.skinnytaste.com/breakfast-casserole-with-spinach-and-feta/
Categories: High Protein
