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Spinach and feta breakfast casserole

Spinach and Feta Breakfast Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1 cup whole milk
  • 6 cups cubed bread day-old French or sourdough works great
  • 10 oz frozen spinach thawed and squeezed dry
  • 1½ cups crumbled feta cheese
  • 1 cup shredded mozzarella cheese
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Grease a 9x13-inch dish with spray or butter.
  2. Whisk eggs, milk, salt, pepper, and oregano in a large bowl.
  3. Spread bread evenly in dish.
  4. Distribute dry spinach, garlic, feta, and mozzarella evenly over bread.
  5. Pour eggs over filling; press gently to soak bread.
  6. Cover with plastic; refrigerate at least 2 hours or overnight for best texture.
  7. To freeze, cover tightly with plastic then foil; freeze up to 3 months and thaw refrigerated overnight before baking.
  8. Heat oven to 350°F; remove plastic and cover with foil. Bake 30 minutes, then uncovered 15 minutes until golden and center set.
  9. Rest 5 minutes before cutting.