Greek · Keto
Spinach Feta Egg Bake
A make-ahead breakfast casserole with eggs, baby spinach, briny feta, and a touch of dill. Slice and reheat all week.
Halal-friendly Vegetarian Easy
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 6
3g Net carbs
19g Protein
24g Fat
310 Calories
Per serving
Ingredients
- 12 Large eggs
- 1/2 cup (120ml) Heavy cream
- 6 cups (180g) Baby spinach
- 4 oz (113g) Feta cheese, crumbled
- 1/4 cup (25g) Grated parmesan
- 1/2 small Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 tbsp Olive oil
- 1 tbsp Fresh dill, chopped (or 1 tsp dried)
- 1 tsp Lemon zest
- 1/4 tsp Red pepper flakes (optional)
- to taste Salt and black pepper
Method
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish with olive oil.
- Heat olive oil in a skillet over medium heat. Sauté onion 3-4 minutes until soft. Add garlic and cook 30 seconds.
- Add spinach in batches and wilt, 1-2 minutes per batch. Transfer to a colander and press out excess liquid.
- Whisk eggs with heavy cream, dill, lemon zest, red pepper flakes, salt, and pepper.
- Spread spinach mixture evenly in the dish. Pour over eggs. Scatter feta and parmesan on top.
- Bake 25-30 minutes until set in the center and lightly golden. Cool 5 minutes; slice into 6 squares.
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