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Best Easy Crustless Spinach Feta Egg Breakfast Casserole Recipe

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This crustless spinach feta egg breakfast casserole is protein-packed, loaded with veggies, and has that salty, tangy feta situation that just works. No crust means less work and fewer carbs, but you won’t miss it.

Ingredients

Scale
  • 12 large eggs, room temperature
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 5 ounces fresh spinach (about 5 cups)
  • 6 ounces feta cheese, crumbled
  • 1 cup shredded mozzarella cheese
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon butter (for greasing the dish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter, making sure to get the corners.
  2. Heat a large skillet over medium heat. Add a drizzle of olive oil, then sauté the diced onion for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the fresh spinach to the skillet in handfuls, stirring for 2-3 minutes until wilted. Remove from heat and let cool slightly. Drain any excess liquid.
  4. In a large mixing bowl, whisk together the eggs, whole milk, and heavy cream vigorously for about 1 minute until light and frothy. Season with salt, pepper, and red pepper flakes if using.
  5. Add the sautéed spinach mixture, crumbled feta, and shredded mozzarella to the egg mixture. Stir gently with a rubber spatula until evenly distributed.
  6. Pour the egg mixture into the prepared baking dish. Spread it out evenly and tap the dish gently on the counter to release air bubbles.
  7. Let the casserole rest at room temperature for 10 minutes before baking.
  8. Bake for 35-40 minutes, until the center is set and no longer jiggly. A knife inserted in the center should come out clean. The edges should be golden brown and slightly puffed.
  9. Remove from the oven and let cool on a wire rack for 5-10 minutes before slicing and serving.

Notes

For best results, use room-temperature eggs and let the casserole rest for 10 minutes before baking. Sauté spinach first to remove excess moisture. Start checking for doneness at 30 minutes. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crustless spinach feta egg breakfast casserole, easy breakfast casserole, spinach feta egg casserole, crustless quiche, low carb breakfast casserole, gluten free breakfast casserole

Find it online: https://breezybake.com/best-easy-crustless-spinach-feta-egg-breakfast-casserole-recipe/