Satisfying, savory breakfast with spinach, feta, and eggs. Ideal for brunch or make-ahead mornings.
# Components:
→ Produce
01 - 1 small yellow onion, finely chopped
02 - 3 cups fresh spinach, roughly chopped (or 10 oz frozen spinach, thawed and drained)
→ Dairy & Eggs
03 - 8 large eggs
04 - 1 cup whole milk
05 - 1 cup crumbled feta cheese
06 - 1/2 cup shredded mozzarella cheese (optional)
→ Pantry
07 - 1 tablespoon olive oil
08 - 2 cups cubed day-old bread (such as sourdough or French bread)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
→ For Greasing
12 - Butter or nonstick spray
# Directions:
01 - Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a skillet over medium heat, warm the olive oil. Sauté the chopped onion until softened and translucent, approximately 3-4 minutes. Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, vigorously whisk together the eggs, milk, salt, ground black pepper, and ground nutmeg (if using).
04 - Gently fold the sautéed spinach and onion mixture, cubed bread, crumbled feta, and shredded mozzarella (if using) into the egg mixture until evenly distributed and the bread is well-coated.
05 - Pour the combined mixture into the prepared baking dish, spreading it evenly. Bake for 35-40 minutes, or until the center is set and the top is lightly golden.
06 - Allow the casserole to rest for 5 minutes before slicing and serving.
