This week we’ve been chatting about eggs as we “build a frugal pantry.” Eggs are an exceptional source of protein that can fit into any budget — especially when you buy them on sale. Watch for sales in the next few weeks. Grocery stores want your Easter holiday business, so many of them may be offering eggs as a loss leader in order to get you to choose them.
Eggs can be a delicious component of every meal of the day, whether that be in baked goods or as an “egg dish.” If you missed the series and want to be inspired to use eggs, whole grains, or flour a little more, pop over and see what folks have to say about some great, inexpensive ingredients.
Today I’m sharing my recipe for Greek Egg Casserole. I love the combination of spinach and feta and often make Greek Eggs for breakfast. But in an effort to stay out of the kitchen, I made several of these individual egg bakes during my last freezer cooking day. I tweaked my egg bake recipe by subbing in spinach and feta cheese for the bacon and cheddar.
Greek Egg Casserole
- 6 cup bread cubes
- 1 package frozen chopped spinach , thawed and squeezed dry
- 4 oz feta cheese crumbles (1 cup)
- 10 egg beaten
- 2 cup milk
- 1/4 tsp black pepper
- Spray a 9x13-inch baking pan with nonstick cooking spray.
- Spread the bread cubes across the bottom of the pan. Sprinkle the spinach over the top of the bread, followed by the cheese.
- In a mixing bowl, combine the egg, milk, and black pepper. Pour this mixture over the bread mixture. Cover and refrigerate overnight.
- In the morning, preheat the oven to 350F. Bake for 35 minutes or until puffy, and a tester inserted comes out clean.