Spinach Feta Breakfast Casserole
Sautéed fresh spinach, crumbled feta cheese, eggs, and Potatoes O’Brien bake together to create Spinach Feta Breakfast Casserole, a fabulous meat-free, healthy breakfast!
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Spinach Feta Breakfast Casserole kind of reminds me of a breakfast version of Spanakopita, a savory Greek pie filled with spinach, feta, onion, egg, and pastry.
Instead of pastry, I’m using Potatoes O’Brien as the base, and the egg-to-spinach ratio is increased to make it more breakfasty.
If you like Spanakopita, I think you’ll love this vegetarian breakfast casserole!
Ingredients needed to make this recipe (scroll down to the recipe card for complete recipe):
- Frozen Potatoes O’Brien
- Fresh baby spinach
- Feta cheese
- Eggs
- Olive oil
- Milk
- Scallions
- Seasonings (garlic powder, white pepper, salt, black pepper)
- Crushed red pepper flakes (optional)
This dairy free breakfast casserole is great for those wanting a hearty breakfast casserole without the dairy.
How to make Spinach Feta Breakfast Casserole
- Add your potatoes O’Brien to a greased, large casserole dish – I am using a 9×13 baking dish.
- Sauté some fresh spinach and then add it on top of a layer of Potatoes O’Brien in a large baking dish.
- Pour your egg mixture (eggs, milk, spices, and scallions) over the spinach/potato layer, then sprinkle feta cheese crumbles on top of everything. (complete recipe card below)
What are potatoes O’Brien?
A lot of readers outside the U.S. ask me what potatoes O’Brien are, so I thought I’d add that here. They are frozen, diced potatoes, onion, and bell peppers all in the same uniform size.
They come in a bag in the frozen potato section of the grocery store (French fries, hashbrowns, etc.) and are great for frying in a pan for breakfast. I use them as the base layer for this casserole!
Can I use frozen hashbrowns instead of potatoes O’Brien?
Absolutely! I like to use potatoes O’Brien in this recipe instead of hash browns because I love that there are extra veggies along with the potatoes.
It’s a convenient way to add more flavor and veggies!
How to serve spinach breakfast casserole?
This vegetarian casserole is great all on its own, but would be an excellent main dish with some sides like:
- Fresh fruit
- Sausage or bacon
- Toast or English muffins
If you like some spice in your life, feel free to drizzle a little homemade Fiery Habanero Hot Sauce or Jalapeno Hot Sauce on top!
Can I use frozen spinach?
I have not tested this recipe with frozen spinach. However, if you use it, make sure you thaw it and be sure to squeeze out all the excess water.
How long is breakfast casserole good for?
Leftover breakfast casserole can be refrigerated in an air-tight container for up to 3-4 days.
You can freeze this breakfast casserole in either a disposable aluminum pan covered with plastic wrap and foil or other freezer-safe containers. Best eaten within 3 months.
Can you make this casserole ahead of time?
Yes. You can prepare the casserole the night before and refrigerate it, then let it sit on the counter for about 30-45 minutes before baking.
Do not bake the casserole right from the refrigerator or the baking dish may shatter from temperature shock.
Looking for more breakfast recipes? Here are some favorites:
- Cheesy Sausage Breakfast Casserole
- Avocado Toast with Harissa Scrambled Eggs
- Cuban Breakfast Sandwiches
- Cinnamon Almond Granola (shown below)
- Avocado & Veggie Breakfast Sandwiches
NOTES:
- Not all feta cheeses are the same. In creating this recipe, I used a wonderful feta cheese made by Cello that I got at Costco. It is not as salty as other brands. If your feta cheese seems especially salty, you may want to reduce the salt you add to the eggs.
- I have only made this with fresh baby spinach. I have not tested it with frozen spinach.
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Spinach Feta Breakfast Casserole
Equipment
- 9 x 13 baking dish
- large skillet
Ingredients
- 1/2 28oz. bag of frozen Potatoes O'Brien
- 1 tbsp. olive oil
- 5 oz. fresh baby spinach
- 10 eggs
- 1.5 cups whole milk
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. dried thyme rolled between your hands
- dash white pepper
- salt & black pepper to taste
- 3 tbsp. sliced scallions
- 1.5 cups feta cheese crumbles
- crushed red pepper flakes optional, if you like spicy
- chives, hot sauce optional garnishes
Instructions
- Spray a 9x13 baking dish with cooking spray and spread half of a 28oz. bag of frozen Potatoes O'Brien to the dish.
- Sauté spinach in a large skillet with olive oil until just wilted, 3-5 minutes. Spread the cooked spinach evenly over the potatoes.
- In a mixing bowl, combine the eggs, milk, salt, black pepper, white pepper, garlic powder, scallions and optional crushed red pepper flakes. Whisk together until fully incorporated. Pour the egg mixture over the potato/spinach mixture.
- Scatter the feta crumbles over the egg mixture, making sure they are evenly distributed. Bake at 350° for 40 minutes or until the eggs are cooked through. Garnish with chives, hot sauce, or your favorite toppings. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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Can this be frozen after you’ve made it?
Hi! Yes. This is what is in the post: “You can freeze this breakfast casserole in either a disposable aluminum pan covered with plastic wrap and foil or other freezer-safe containers. Best eaten within 3 months.”
Made this. Delicious.
Can you put this together the nite before and bake in the morning?
Hi there. I have only made this the day that I’m going to bake it, but I don’t see why you couldn’t make it the night before. You’ll have to let me know how it turns out for you :)