Spinach & Feta Breakfast Casserole
100 min430 kcal each
A deep-dish baked egg casserole with soft shallots, wilted spinach, tomato and plenty of feta. Eight hearty squares from one tray, and it reheats without going rubbery.
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Plan this recipeIngredients
for 8 servings- Eggs24 piece
- Milk, 2%480 ml
- Heavy cream120 ml
- Feta340 g
- Baby spinach170 g
- Shallots3 piece
- Spring onions3 piece
- Plum tomatoes3 piece
- Olive oil1 tsp
- Salt2½ tsp
- Black pepper1 pinch
Method
Prep 10 min · cook 90 min- Heat the oven to 175 °C and oil a deep 23 × 33 cm baking dish.
- Soften the shallots in the oil in a large pan over medium heat for 6–8 minutes, then add the spinach and stir until wilted; take off the heat.
- Whisk the eggs, milk and cream in a large bowl, then stir in the feta, spring onion, seeded diced tomato, salt and pepper.
- Fold in the spinach and shallots and pour into the dish.
- Bake for 75–85 minutes, until the centre is firm and no longer wobbles.
- Cool for 10 minutes before cutting into 8. Keeps for 4 days in the fridge; reheat squares covered in the microwave for 60–90 seconds.
Nutrition
per servingCal
430
Protein
28g
Carbs
9.57g
Fat
31g
Of 5.5g of sugar per serving, 0g is added sugar.
Of 31g of fat per serving, 15g is saturated.
