Breakfast Casserole with Spinach and Feta

Name: Breakfast Casserole with Spinach and Feta
Total time: 100 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: olive oil spray; 1 teaspoon olive oil; 3 shallots (chopped); 6 ounce bag baby spinach; 24 large eggs (beaten); 2 cups 2% milk; 1/2 cup heavy cream; 12 ounces Feta cheese (crumbled); 3 scallions (chopped); 3 plum tomatoes (seeded and diced); 2 1/2 teaspoons kosher salt; black pepper (to taste)

This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up.

⏱️ 100 min 🔪 Prep: 10 min 🔥 Cook: 90 min 📊 Hard 👁️ 18 views

👨‍🍳 Start Cooking

Breakfast Casserole with Spinach and Feta

Foto: Skinnytaste

Ingredients

12 servings

olive oil spray
1 teaspoon olive oil
3 shallots (chopped)
6 ounce bag baby spinach
24 large eggs (beaten)
2 cups 2% milk
1/2 cup heavy cream
12 ounces Feta cheese (crumbled)
3 scallions (chopped)
3 plum tomatoes (seeded and diced)
2 1/2 teaspoons kosher salt
black pepper (to taste)

Steps

Preheat the oven to 350F. Spray a 9 x 13 x 3-inch Pyrex Deep baking dish with oil.
Heat a large skillet over medium heat. Add the oil and shallots and cook until soft, 6 to 8 minutes.
Add the spinach and cook until wilted. Remove from heat.
In a large bowl whisk the eggs, milk, heavy cream, Feta, scallions, tomatoes, salt and black pepper.
Mix in the spinach and shallots and pour into the prepared dish.
Bake until the center is solid and cooked through, about 1 hour 20 minutes.