Greek Egg Casserole

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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.

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Greek Egg Casserole
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Spinach and feta are a natural combination; they are out of this world in this Greek Egg Casserole, a quick and easy, make-ahead breakfast bake.
Course: Breakfast
Cuisine: American
Keyword: egg bake, greek egg bake, greek eggs
Servings: 8
Calories: 279 kcal
Author: Jessica Fisher
  • 6 cups bread cubes
  • 1 package frozen chopped spinach, thawed and squeezed dry
  • 1 cup crumbled feta
  • 10 eggs beaten
  • 2 cups milk
  • 1/4 teaspoon black pepper
  1. Spray a 9x13-inch baking pan with nonstick cooking spray.
  2. Spread the bread cubes across the bottom of the pan. Sprinkle the spinach over the top of the bread, followed by the cheese.
  3. In a mixing bowl, combine the egg, milk, and black pepper. Pour this mixture over the bread mixture. Cover and refrigerate overnight.
  4. In the morning, preheat the oven to 350F. Bake for 35 minutes or until puffy, and a tester inserted comes out clean.
Recipe Notes

To freeze: Prior to baking, cover, label, and freeze the casserole. To serve: thaw overnight in the refrigerator before proceeding with the baking instructions.

Nutrition Facts
Greek Egg Casserole
Amount Per Serving
Calories 279 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 227mg76%
Sodium 532mg23%
Potassium 244mg7%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 7g8%
Protein 16g32%
Vitamin A 490IU10%
Calcium 250mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. That looks good–I will have to try it–thanks!

    Sometimes I think my son would not survive if he did not love eggs so much due to his very picky eating habits–this may be a great way to sneak in some veggies too!

  2. What a great recipe! Your picture is really pretty too with the oranges!
    Thanks so much for hosting!

  3. Greek food is my husbands favorite, look forward to making the Greek Egg dish. Thanks!!!

  4. Just wondering… is there some place where you tell the theme for each week’s recipe swap in advance? I’d like to prepare ahead of time :o)

    • Jessica Fisher says

      The calendar is in the tab at the top: features: ultimate recipe swap. I also usually post about it at the beginning of the month. But, I will try to put a “Next week” feature on each post. Great question!

  5. I love Feta. Looks delicious!

  6. I am definitely going to bookmark this post for the future. I always host a Christmas morning brunch and I try to make something different every year. I think I’ll be able to find some ideas here.


  7. tasty says


    1 ready made pie shell
    1/2lb ground beef
    1/4 cup chopped onion
    1/2 cup mayonnaise
    1/2 cup milk
    2 eggs
    1 tbsp cornstarch
    1/4 tsp salt
    1/8 tsp pepper
    1 tbsp Dijon mustard
    1 1/2 cups shredded cheddar cheese

    Cook ground beef and onion – drain. In a bowl, blend mayo, milk, eggs, cornstarch, mustard, salt and pepper. Stir in the meat and onion. Add the cheese and mix well. Bake at 350F for 35 – 40 minutes.

    Ham and mushrooms makes a good combination. Chopped spinach adds colour to make it more visually appealing. The amounts and meat and cheese can vary depending what’s on hand.

  8. Coby says

    I really, really wish I liked eggs. They are so good for you, but just the smell of them causes me to gag! I only like eggs in cakes and cookies!

  9. That looks awesome!

  10. So many great ideas. Thank you so much for all of the inspiration. I posted a link to my site and a really tasty breakfast choice…though I messed up the link-i-loo (I only posted my name and not what the link was for). Sorry about that, I am really new to all of this.

    I am definitely going to give some of these a try.

  11. Jenelle says

    If you like fritatta type dishes you should try this Sandra Lee recipe:

    This one is a little unique because you layer potatoes on the bottom so they make a psudo-crust. And you could easily mix this up and use what ever veggie/ cheese/ meat combo you’d like.

  12. I entered my name on this Recipe Swap list, and hit submit before I put any explanation of my recipe! Duh! Oh Well…I wasn’t sure if I should do another link, so I just left it alone…my recipe is for Roasted Red Pepper and Goat Cheese Fritatta…Yum! Should I re-link it, or leave it?

  13. this week it’s eggs for dinner, and poached egg and greens salad recipe.

  14. Kate says

    My recipe is for coconut flour muffins. When you bake with coconut flour, you need a LOT of eggs. 3 eggs per 1/4 c. flour in this recipe! Just wanted to explain why I entered what I did. 🙂

  15. Stephanie Mazzon says

    Best ever Green Chili Egg Dish

    Mix up the night before:

    12 eggs lightly beaten
    2 cans cream style corn
    2.5 cups sharp cheddar cheese
    1-7 ounce can of green chillies…lightly drained
    1 T of Worcestshire sauce
    1/2 tsp salt
    1/2 tsp pepper

    Mix and place in greased 9 X 13 casserole. Put in fridge over night. ( You can make this in the morning and have it for supper too)

    Bake uncovered at 350 degrees for 55-65 minutes. Let sit 10 mins before eating. Serve with fruit salad and muffins. YUM!

  16. Chaya says

    You have a nice list of recipes. I love to experiment with eggs. I will have to try some of these. Thanks.

  17. meg says

    how many servings would this make – and do you think substitutin goat cheese and soy milk woud work?

    • Jessica Fisher says

      This recipe is for one generous serving. The goat cheese would work, I have no idea about soy milk since I don’t use it.

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