A high protein, low carb breakfast recipe, this Mediterranean inspired Spinach and Feta Greek Egg bake is full of flavor and great for making ahead of time.
I am a huge fan of make-ahead, high protein, low carb breakfast recipes such as my Bacon and Spinach Egg Bake and Cheesy Sausage and Pepper Egg Bake. Meal planning and prepping makes my week go so much more smoothly than when I don’t get it done. This Spinach and Feta Greek Egg Bake is inspired by some of my favorite Mediterranean flavors and it helps me get a delicious and nutritious start to my day. Not to mention, my kids love it as well!
Ingredients
- Olive oil: A heart healthy oil that’s my go-to for sautéing.
- Baby spinach: With the leaves smaller than spinach, the leaves are more tender and are usually a bit sweeter as well.
- Eggs: An affordable and easily accessible form of protein, I love using eggs in my breakfasts.
- Oregano: Pungent, earthy flavor that is very common in Greek and other Mediterranean cuisine.
- Garlic powder: A quick and easy way to get some garlic flavor into your dish.
- Feta cheese: Tangy and soft, it’s a Greek cheese made from goat’s milk.
How to Make a Spinach and Feta Greek Egg Bake
Heat some olive oil in a pan over medium-high heat, then add your baby spinach and season with some salt and pepper.
Sauté until it is slightly wilted and bright green.
Remove from the stove, and put your spinach in a prepared baking dish.
In a large mixing bow, crack in all your eggs.
Whisk in the oregano, garlic powder, and some salt and pepper.
Once your eggs are all beaten, pour the mixture into the baking dish over the spinach.
Sprinkle your crumbled feta cheese over the egg and spinach mixture, then use a fork to gently stir it all together.
Toss it in the oven at 375 for about 30 minutes until the eggs are baked through.
Slice into squares and serve garnished with additional feta cheese, and enjoy your Spinach and Feta Greek Egg Bake!
Switch Things UP
- Make it more Greek. Add in some sun-dried tomatoes and Kalamata olives to up the Greek flavors.
- Swap the greens. If you don’t have spinach, use kale or any other leafy green you do have on hand.
Frequently Asked Questions:
Shirred eggs are also baked, but usually they are baked individually in some milk or cream.
You can keep this egg bake in the fridge for up to 5 days, so you can make it almost a week in advance.
Yes you can! It’ll be good for up to 3 months in the freezer.
More Breakfasts
- Ham and Cheese Baked Egg Cups
- Apple Banana Nut Oatmeal
- Avocado Toast with Cottage Cheese & Tomatoes
- Apple Peanut Butter Overnight Oats
- Overnight Mixed Berry French Toast Bake
Eat It, Like It, Share it!
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Whether you need a tasty dish for brunch or an easy meal prepped breakfast, my Spinach and Feta Greek Egg Bake ticks all the boxes.
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Ingredients
Video
Instructions
- Preheat oven to 375 degrees and spray an 8×8 baking dish with cooking spray.
- Heat oil in a large frying pan over medium-high heat. Add spinach and sauté until bright green and wilted, about 4-5 minutes. Spread cooked spinach into an even layer in baking pan.1 teaspoon extra virgin olive oil, 11 ounces baby spinach
- In a medium bowl, whisk together eggs, salt, pepper, oregano and garlic powder. Pour mixture over spinach and use a fork to carefully stir the spinach and eggs. Sprinkle entire dish evenly with crumbled feta.12 large eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 4 ounces feta cheese
- Bake in oven until eggs are fully cooked through, about 30-35 minutes. Slice pan into eight pieces to serve.
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