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Easy Savory Spinach and Feta Overnight Egg Casserole

spinach and feta overnight egg casserole - featured image
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A simple, make-ahead breakfast casserole combining eggs, spinach, and feta cheese for a warm, cheesy, and tangy start to your day. Perfect for busy mornings or casual brunches.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1 cup (240 ml) whole or 2% milk (or almond milk for dairy-free)
  • 4 cups packed fresh spinach (about 120g), washed and roughly chopped
  • 1 cup (150g) crumbled feta cheese
  • ½ medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • Pinch of nutmeg (optional)
  • 1–2 tablespoons chopped fresh herbs like dill or parsley (optional)
  • A handful of sun-dried tomatoes (optional)
  • 3 cups (90g) day-old bread cubes (optional)

Instructions

  1. Rinse and roughly chop 4 cups of fresh spinach. Dice ½ a medium yellow onion finely, and mince 2 garlic cloves. Set aside.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 4-5 minutes. Add garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  3. If using, cut day-old bread into roughly 1-inch cubes. Spread on a baking sheet and toast in the oven at 350°F (175°C) for about 8 minutes, turning once.
  4. In a large bowl, whisk 8 large eggs and 1 cup (240 ml) milk until well combined and slightly frothy. Season with ½ teaspoon salt, a pinch of nutmeg (if using), and freshly ground black pepper to taste.
  5. Fold in the sautéed onion and garlic, chopped spinach, 1 cup (150g) crumbled feta, and toasted bread cubes (if using). Mix gently but thoroughly to ensure even distribution.
  6. Pour the mixture into a greased 9×13-inch casserole dish, spreading evenly.
  7. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight.
  8. Preheat oven to 350°F (175°C). Remove plastic wrap and bake uncovered until the top is golden and the eggs are set, about 40-45 minutes. A knife inserted in the center should come out clean.
  9. Let the casserole rest for 5-10 minutes after baking to firm up for easier slicing. Serve warm.

Notes

Use room temperature eggs and milk for even cooking and better texture. Sauté onions and garlic before mixing to mellow flavors. Toast bread cubes to prevent sogginess. Let casserole rest after baking for easier slicing. Tent with foil if top browns too quickly. For gluten-free, omit bread cubes or substitute with cooked quinoa or rice. For dairy-free, replace feta with vegan cheese or nutritional yeast.

Nutrition

Keywords: spinach, feta, egg casserole, overnight casserole, breakfast, brunch, savory, make-ahead

Find it online: https://sofiaspice.com/easy-savory-spinach-and-feta-overnight-egg-casserole-recipe-for-perfect-breakfast/