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Spinach, Egg and Feta Bake | In The Kitchen with Vesna

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Spinach, Egg and Feta Bake

Yields6 Servings

Spinach, Egg and Feta Bake...you’re egg-stra special!
I love having breakfast/brunch dishes, especially ones that can be made ahead of time! This casserole can be assembled, tightly covered, held in the refrigerator for up to 24 hours and then baked when ready.

SpinachEggFetaBake

 12 large eggs
 1 6 ounce organic fresh baby spinach, lightly sautéed
 1 7.5 ounce package Friendship Farmers cheese (this will give the eggs a light fluffy texture)
 ¼ cup shredded Mozzarella
 1 cup block Greek feta in brine, lightly crumbled
 1 cup cream or milk
 ¼ cup fresh salsa (hot or medium)
 1 clove garlic finely minced
 1 tsp Greek seasonings blend
 ½ tsp pepper
 ½ tsp salt
 1 tbsp olive oil
1

Using cooking spray or olive oil coat a 9x13 casserole dish and heat oven to 375 degrees.

2

In a large pan on medium heat add the oil, heat and then add the minced garlic and spinach. Cook for 2 minutes or until the spinach is slightly wilted. Remove from heat and let cool.

3

In a large bowl whisk the eggs until they’re completely broken up and then incorporate the cream, farmers cheese, salsa, and seasonings. Mix well and pour the mixture in the prepared casserole dish.

4

Using a fork scatter the spinach and garlic throughout and be careful not to add the liquid that the spinach released. Crumble the feta over the egg and spinach mixture and then sprinkle the Mozzarella cheese over the top.

5

Bake for 45–50 min uncovered or until the eggs are cooked through and the top is golden brown. Let cool 5 min before slicing.

Nutrition Facts

6 servings

Serving size