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Greek Egg Casserole

Jessica Fisher · March 17, 2010 · 19 Comments

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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.

egg bake in a dish on a plate with oranges

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.

egg bites stacked on plate on breakfast table
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Greek Egg Casserole

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: egg bake, greek egg bake, greek eggs
Servings: 8
Calories: 279kcal
Author: Jessica Fisher

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

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

Calories: 279kcal | Carbohydrates: 25g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 227mg | Sodium: 532mg | Potassium: 244mg | Fiber: 2g | Sugar: 7g | Vitamin A: 490IU | Calcium: 250mg | Iron: 3mg

Filed Under: Eggs, Meatless, Recipe

Reader Interactions

Comments

  1. Swap Savers says

    March 17, 2010 at

    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!

    Reply
  2. Liz@HoosierHomemade says

    March 17, 2010 at

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

    Reply
  3. Jacky Hackett says

    March 17, 2010 at

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

    Reply
  4. Jaime G says

    March 17, 2010 at

    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)

    Reply
    • Jessica Fisher says

      March 17, 2010 at

      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!

      Reply
  5. Melissa says

    March 17, 2010 at

    I love Feta. Looks delicious!

    Reply
  6. Kristia@Family Balance Sheet says

    March 18, 2010 at

    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.

    Thanks

    Reply
  7. tasty says

    March 18, 2010 at

    HAMBURGER & CHEESE QUICHE

    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.

    Reply
  8. Coby says

    March 18, 2010 at

    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!

    Reply
  9. Susie's Homemade says

    March 18, 2010 at

    That looks awesome!

    Reply
  10. Taryn Jeffries says

    March 18, 2010 at

    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.

    Reply
  11. Jenelle says

    March 18, 2010 at

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

    http://www.foodnetwork.com/recipes/sandra-lee/spinach-and-potato-frittata-recipe/index.html

    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.

    Reply
  12. Janine says

    March 18, 2010 at

    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?

    Reply
  13. jenna Food WIth Kid Appeal says

    March 18, 2010 at

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

    Reply
  14. Kate says

    March 18, 2010 at

    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. 🙂

    Reply
  15. Stephanie Mazzon says

    March 19, 2010 at

    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!

    Reply
  16. Chaya says

    March 21, 2010 at

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

    Reply
  17. meg says

    February 5, 2013 at

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

    Reply
    • Jessica Fisher says

      February 5, 2013 at

      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.

      Reply

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