Spinach, Tomato & Feta Breakfast Casserole

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!

this recipe!

What You’ll Need:

Ingredients:

• 8 large eggs
• 1 cup milk (whole or 2%)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups fresh spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1 cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 2 cups cubed bread (stale or day-old works best)
• 1 tablespoon olive oil

Pro Tips:

1. Use stale bread: Day-old bread soaks up the egg mixture better and gives the casserole great texture. If your bread is fresh, you can lightly toast it beforehand.
2. Don’t skip the olive oil: Tossing the spinach in a bit of olive oil before adding it to the casserole keeps it from getting soggy.
3. Customize it: Add in diced cooked bacon, sausage, or mushrooms for extra flavor!
4. Let it rest after baking: Give it about 5-10 minutes to set before slicing. This keeps it from falling apart.
5. Make it ahead: Assemble the night before and bake fresh in the morning for a stress-free breakfast.

Tools You’ll Need:

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Cutting board and knife

Substitutions & Variations:

• Cheese: Swap feta for goat cheese, or use cheddar instead of mozzarella.
• Veggies: Add bell peppers, mushrooms, or zucchini.
• Bread: Try sourdough, brioche, or whole-grain bread.
• Dairy-Free: Use almond or oat milk and skip the cheese, or use dairy-free cheese alternatives.

Make-Ahead Tips:

• Assemble the entire casserole the night before, cover tightly with plastic wrap, and refrigerate. In the morning, pop it into the oven while you sip your coffee!
• You can also bake it ahead, refrigerate it, and reheat individual portions in the microwave or oven as needed.

Instructions:

1. Preheat your oven to 375°F (190°C)

Grease a 9×13-inch baking dish with cooking spray or a little olive oil.

2. Prepare the egg mixture

In a large mixing bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.

3. Toss the spinach and tomatoes

In a separate bowl, toss the chopped spinach and halved cherry tomatoes with olive oil.

4. Layer the casserole

Spread the cubed bread evenly across the bottom of the greased baking dish. Sprinkle the spinach, tomatoes, and feta cheese over the bread.

5. Pour the egg mixture

Slowly pour the egg mixture over the layers, ensuring it soaks evenly into the bread. Top with shredded mozzarella cheese.

6. Bake

Bake in the preheated oven for 35-40 minutes, or until the top is golden and the casserole is set.

7. Rest and serve

Remove from the oven and let it rest for 5-10 minutes before slicing. Enjoy warm!

Leftovers & Storage:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat slices in the microwave or oven until warmed through.
• Freeze individual portions for up to 2 months—just thaw overnight in the fridge and reheat before eating!

Wrap-Up:

This Spinach, Tomato & Feta Breakfast Casserole is proof that simple ingredients can create something truly special. Whether it’s a lazy Sunday brunch or a weekday breakfast to fuel your family, this recipe is a winner. I can’t wait to hear how it turned out for you—leave me a comment below and let me know how your family liked it or if you made any fun tweaks! Enjoy! 💛