Eggs, spinach, artichokes and feta cheese combine in a light, flavorful breakfast casserole that’s great for feeding a crowd or for making ahead as part of weekly meal prep. This baked dish is naturally gluten-free, reheats well, and can easily be adapted to suit vegetarian or meat-eating households.
Spinach, Feta, and Artichoke Breakfast Bake
This savory breakfast bake pairs perfectly with crispy hash browns or a simple green salad for brunch. Other favorite morning bakes include spinach and ricotta quiche or a savory frittata made with leftover turkey and sweet potato. You can prepare most of the ingredients the night before and simply bake in the morning for an easy, stress-free breakfast.
You can keep this vegetarian as written, or add diced ham, cooked sausage, or smoked salmon for extra protein and flavor. I tried making a version in a slow cooker; while it works, the oven yields a firmer, more appealing egg texture. This recipe is great for holiday mornings or busy weeks because it serves several people and reheats nicely.
Highlights & Tips
- Make-ahead: Assemble the casserole the night before, cover and refrigerate, then bake in the morning (allow an extra 5–10 minutes if cold from the fridge).
- Texture: Baking in a 9 x 13 dish gives even cooking and a pleasant custard-like texture; avoid over-baking to keep it moist.
- Substitutions: Use fresh spinach sautéed and squeezed dry instead of frozen, swap feta for goat cheese or shredded mozzarella, or use half-and-half for a richer custard.
- Vegetarian-friendly: Omit meat; for a vegetarian boost, add more vegetables such as mushrooms or zucchini.
- Storage: Refrigerate leftovers up to 4 days; reheat individual portions in the microwave or oven until warmed through.
More Breakfast Casserole Ideas
- Tex-Mex breakfast casserole with peppers and black beans
- Veggie ham, egg and cheese bake
- Sausage, cheese and vegetable breakfast bake
- Breakfast sausage and mushroom strata
- Loaded baked omelet muffins for grab-and-go mornings
Recipe: Spinach, Feta, and Artichoke Breakfast Bake
Yield: 8 servings — Serving size: 1/8th slice
Prep: 15 mins — Cook: 45 mins — Total: 1 hr
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and well drained
- 1/2 cup scallions, finely chopped
- 3/4 cup chopped artichokes (canned, drained and patted dry)
- 1/3 cup diced red pepper
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 8 large eggs
- 4 large egg whites
- 1/4 cup fat-free milk
- 2 tablespoons grated Parmesan cheese
- 1 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray a 9 x 13-inch casserole dish with nonstick spray or brush with oil.
- In a medium bowl, combine the drained spinach, scallions, chopped artichokes, diced red pepper, minced garlic and chopped dill. Spread this vegetable mixture evenly in the prepared casserole dish.
- In a separate bowl, whisk together the eggs, egg whites, milk, grated Parmesan, kosher salt and black pepper until well blended. Stir in the crumbled feta cheese.
- Pour the egg mixture over the vegetables in the casserole dish, spreading so it is even.
- Bake until a knife inserted near the center comes out clean and the top is set, about 32 to 35 minutes. Ovens vary, so start checking at 30 minutes.
- Remove from the oven and let the bake rest for 8 to 10 minutes before cutting into eight pieces. Serve warm.
Nutrition (per serving)
- Calories: 128 kcal
- Protein: 11 g
- Carbohydrates: 4 g
- Fat: 7 g (Saturated fat: 3 g)
- Cholesterol: 196 mg
- Sodium: 439 mg
- Fiber: 1 g
- Sugar: 1 g
Storage & Reheating
Store leftovers covered in the refrigerator for up to four days. Reheat single portions in the microwave for 60–90 seconds on high, or place slices in a 350°F oven for 10–15 minutes until warmed through. For best texture, reheat uncovered so steam can escape.
Variations
- Make it heartier by adding 1 cup cooked diced ham or cooked crumbled turkey sausage.
- For a lower-sodium version, reduce the added salt and use low-sodium canned artichokes and feta.
- Swap dill for fresh basil or parsley for a different herb profile.
Enjoy this easy, flavorful breakfast bake any morning you want a make-ahead, family-friendly meal. It’s ideal for holiday brunches, weekend gatherings, or busy weekday breakfasts.
Pin it to save for later and make this spinach, feta and artichoke breakfast bake your next go-to for easy, delicious mornings.
