Growing up, we didn’t have much, but my mother often made this simple yet delicious dish. It wasn’t just about the food — it taught me important lessons about appreciating what we have.
This oven-baked spinach and feta breakfast casserole is a comforting blend of hearty Midwest flavors with a delightful Mediterranean twist. It brings to mind lazy Sunday mornings on the farm, where the kitchen would fill with the irresistible scent of casseroles baking — a beloved tradition at our family gatherings. The creamy mix of eggs, tangy feta, and fresh spinach makes for a savory, satisfying start to any day. Whether you’re hosting a weekend brunch or simply want to treat yourself to something special, this casserole is sure to warm your heart and delight your palate.
For a truly hearty breakfast, serve it alongside crispy bacon or sausage links. If you prefer something lighter, pair it with a fresh fruit salad or a crisp green salad tossed with a zesty vinaigrette. A slice of toasted rustic bread or a warm croissant also makes a perfect companion to the creamy texture of the casserole, rounding out the meal beautifully.
Oven-Baked Spinach and Feta Breakfast Casserole
Servings: 6
Ingredients:
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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5 ounces fresh spinach, roughly chopped
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8 large eggs
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1 cup milk
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon nutmeg
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1 cup crumbled feta cheese
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1/2 cup shredded mozzarella cheese
Directions:
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