If you’re looking for a super easy, delicious breakfast to feed your family (or a crowd!), this Spinach, Tomato, and Feta Breakfast Casserole is it.
It’s packed with fresh veggies, creamy feta, and fluffy eggs—so much flavor in every bite! The best part?
You can prep it ahead, and it’s just as good reheated the next day.
This is my go-to for weekend brunches, meal prepped breakfasts, or even a light dinner when I want something quick but cozy.
Let’s dive in!
Why I Love This Recipe
This one’s been a favorite in my house for years. It’s one of those meals that always feels like a little gift when you pull it out of the oven. It’s simple but feels special, and it always disappears fast.
- You can prep it the night before = stress-free mornings
- No fancy ingredients, but it tastes like it came from a cute brunch café
- It’s a complete meal in one dish
- Reheats beautifully for weekday breakfasts
- It’s naturally gluten-free
Servings and Time
Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
What You’ll Need
- 10 large eggs
- 1/2 cup whole milk
- 1 cup crumbled feta cheese
- 1 cup grape tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- Butter or spray for greasing the baking dish
Pro Tips
- Let the casserole sit for 5–10 minutes after baking before slicing—it sets up perfectly
- Use grape or cherry tomatoes so the casserole doesn’t get watery
- Crumbled feta from a block has better texture than pre-packaged
- Chop the spinach small so it blends evenly
- Grease your dish well so nothing sticks
Tools Required
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
Substitutions and Variations
- Swap feta with shredded cheddar or goat cheese
- Use kale or arugula instead of spinach
- Add cooked sausage or bacon if you want meat
- Almond milk or oat milk works if you need dairy-free
- Add cooked hash browns on the bottom for a heartier version
Make Ahead Tips
- Assemble everything the night before, cover with foil, and refrigerate. Bake it in the morning.
- You can also bake it, cool it, slice it, and store in the fridge for grab-and-go breakfasts all week.
How to Make It
Step 1: Preheat your oven and prep your dish
Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Sauté the spinach
Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cups chopped fresh spinach and cook for 2–3 minutes, stirring, until wilted. Remove from heat.
Step 3: Whisk the eggs and milk
In a large bowl, whisk together 10 large eggs, 1/2 cup whole milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until well blended.
Step 4: Layer the filling
Spread the wilted spinach evenly in the greased baking dish. Top with 1 cup halved grape tomatoes and 1 cup crumbled feta cheese.
Step 5: Pour egg mixture
Pour the egg mixture slowly over the layered veggies and cheese in the dish. Gently shake to distribute.
Step 6: Bake
Place the dish in the oven and bake for 35–40 minutes, or until the center is set and the edges are golden.
Step 7: Let it rest and slice
Remove from oven and let it sit for 10 minutes before slicing and serving.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or oven until warm
- You can freeze slices, wrapped individually, for up to 2 months
Macros Information (per serving, based on 6 servings)
- Calories: 230
- Protein: 15g
- Fat: 17g
- Carbs: 5g
- Fiber: 1g
- Sugar: 2g
Why This Recipe Works (Quick Science)
Eggs are full of protein that sets when baked, creating that fluffy texture. Milk adds moisture and helps the eggs cook evenly. Feta doesn’t melt like cheddar—it softens just enough to give pockets of salty creaminess. Spinach wilts down perfectly and doesn’t water out thanks to the sautéing step, and tomatoes add brightness without overpowering the dish.
Common Mistakes
- Not wilting spinach first—it’ll make the casserole watery
- Overbaking—check around 35 minutes to avoid rubbery eggs
- Forgetting to grease the dish—it will stick like glue
- Using watery tomatoes—always go with grape or cherry
What to Serve With
- Toast or crusty bread
- Breakfast potatoes or hash browns
- Fresh fruit salad
- Coffee or a light smoothie
FAQ
Can I use frozen spinach?
Yes! Thaw and squeeze out as much water as possible before using.
Can I use egg whites or egg substitute?
Sure, just know the texture will be a little different—more firm and less creamy.
Is this good for meal prep?
Absolutely. Slice and store in the fridge, then reheat as needed.
Can I bake it in a smaller dish?
Yes, but adjust the baking time—it may need longer if thicker.
Conclusion
This Spinach, Tomato & Feta Breakfast Casserole is a no-brainer for any morning where you want something satisfying but easy. Whether you serve it for brunch or slice it up for weekday mornings, it’ll become one of those recipes you turn to again and again. If you try it, I’d love to hear what you think—leave a comment and let me know how it turned out!