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 breakfast!
Equipment
- 9 x 13 baking dish
- Nonstick cooking spray
- large skillet
Ingredients
- 1/2 (28 ounce) bag of frozen Potatoes O'Brien
- 1 tablespoon olive oil
- 5 ounces fresh baby spinach
- 10 large eggs
- 1 1/2 cups milk I've used regular milk and oat milk with great results
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme rolled between your hands
- dash white pepper
- salt & black pepper to taste
- 3 tablespoons sliced scallions
- crushed red pepper flakes optional, if you like spicy
- 1 1/2 cups feta cheese crumbles
- chives, hot sauce optional garnishes
Instructions
- Preheat oven to 350℉. Spray a 9x13 baking dish with cooking spray and spread half of the 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, garlic powder, onion powder, dried thyme, white pepper, salt, black pepper, 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 for 40 minutes or until the eggs are cooked through. Garnish with chives, hot sauce, or your favorite toppings. Enjoy!
Tried this recipe?Let us know how it was!