Greek Egg Casserole

A delightful fusion of Mediterranean flavors featuring feta cheese, spinach, and olives baked within fluffy eggs, perfect for any meal of the day.

Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast, Brunch, Main Course

Cuisine Greek, Mediterranean

Servings 6 servings

Calories 250 kcal

6 large eggs
1 cup milk Can substitute with skim or non-dairy milk
1 cup crumbled feta cheese Can be replaced with dairy-free feta if lactose intolerant
½ cup pitted olives, sliced Sun-dried tomatoes can be used as a substitute
2 cups fresh spinach, chopped Sturdier greens like kale can also work
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil For sautéing
Salt and pepper to taste Don't forget to season!

Gather all your ingredients. Dice the onion, mince the garlic, and chop the spinach.
In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 3-4 minutes.
Add the chopped spinach to the skillet. Cook until wilted, about 2-3 minutes, then remove from heat.
In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
Add the crumbled feta cheese and sliced olives to the egg mixture, followed by the sautéed spinach, onion, and garlic. Stir gently until well mixed.
Grease a baking dish with olive oil or cooking spray to prevent sticking.
Pour the egg mixture into the prepared baking dish, spreading evenly.

Preheat oven to 350°F (175°C) and bake for 30-35 minutes until the eggs are set and the top is golden brown.
Allow the casserole to cool for a few minutes before slicing.

This casserole can be served warm or at room temperature and is great for brunch or family dinners.

Keyword Casserole Recipe, Family-Friendly Meals, Greek Egg Casserole, Healthy Cuisine, Mediterranean Dish