Spinach and Feta Egg Bake
This beautiful Spinach and Feta Egg Bake is the kind of dish that can be served for either breakfast, brunch, lunch or dinner. The harmonious flavors of eggs, feta cheese, spinach, sun-dried tomatoes, and fresh herbs is one that I truly enjoy and I hope that you will as well. I like to eat this with toast or warm artisan bread, if keeping things on the lighter side. And if I am in the mood for something a little heartier, hash browns or home fries are a great accompaniment.
For this dish, I like to keep the eggs in tact and not whisk them. It’s just something about that jammy yolk, that sings to me. However, I am sure that there may be some of you that will prefer to whisk your eggs prior to, and that is perfectly fine to do as well. If that’s the case, add at least 2 more eggs into the batch to make it a little more substantial. And be sure to keep your cooking time in mind. Start checking for the eggs to have set and cooked through (with no jiggle in the center) after around 20 to 25 minutes and every 5 minutes after that, until they are done.
I use feta cheese in this dish. But, another sharp or salty cheese like parmesan, Asiago, or Pecorino Romano (about 1/3 cup) will work as well. Just be sure to freshly grate your cheese, because it will melt a little better than the pre-shredded stuff.
Now, I thoroughly enjoy the depth of flavor that the sun-dried tomatoes add to this. But, I can see using maybe 6 to 8 cherry tomatoes (halved), especially in the summer when tomatoes taste extra special.
Lastly, fresh herbs are really what bring it home for this dish. I prefer tossing in a small handful of fresh oregano and basil during preparation. And then a little more freshly torn basil on top when I get ready to serve it. In the event that you’re in a pinch and don’t have fresh herbs, I would recommend sprinkling on a 1/4 to 1/2 teaspoon of Italian herb seasoning at the same time that you season the dish with salt and pepper. Not exactly the same, but it will get the job done.
And if you’d like to see a quick video on how it all comes together click [HERE].
Looking for more amazing breakfast or brunch ideas? Give these other recipes a try!
- Brushchetta-ish Cottage Cheese Toast
- Zucchini, Sun Dried Tomato, and Feta Cheese Quiche
- Savory Kale Dutch Baby
- Broccoli Cheddar and Tomato Quiche
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Thank you so much for stopping by today! I hope that you enjoy my Spinach and Feta Egg Bake. The full printable recipe is below. Enjoy!
Get the Recipe: Spinach and Feta Egg Bake
Ingredients
- A good drizzle olive oil, or cooking spray
- 3 loosely packed cups baby spinach, roughly chopped
- 8 large eggs
- 2 tablespoons sun-dried tomatoes packed in olive oil, finely chopped
- ¼ teaspoon fine salt, or two good pinches
- several grinds freshly ground black pepper
- 2 ounces feta cheese, crumbled (about ⅓ cup)
- A small handful fresh herbs, such as oregano and/or basil
Equipment
- 2-quart casserole dish or 9 x 9 baking pan
- Chef's Knife
- Cutting Board
Instructions
- Preheat the oven to 350 °F.
- Drizzle or spray a little olive oil or cooking spray into a 2-quart casserole dish or 9 x 9 baking dish and ensure it is well greased.
- Evenly layer the spinach in the dish.
- Crack the eggs into a medium bowl (I prefer to do this into a bowl, just in case I get any shells in the mixture) and then pour them over the spinach, evenly distributed. See the image above.
- Evenly sprinkle in the sun-dried tomatoes, And season the egg mixture with salt and black pepper.
- Crumble the feta cheese evenly over the egg mixture. And then shower the dish with a small handful of fresh herbs.
- Transfer the dish to the oven, and bake until the egg whites have solidified and are no longer jiggly and the center of the yolk is cooked to your desired doneness. Cook 15 to 20 minutes for a softer jammy yolk and 20 to 30 minutes for a firm to well done yolk. (I would start checking first at the 15 minute mark and then every 5 minutes after that. To check the doneness of the yolk, take your index finger and carefully (I don't want you to burn yourself) and gently press on the yolk of the egg to feel it's level of firmness). Let the dish rest for about 5 minutes before serving. Something to note...after the eggs cook, they typically will have developed a white film over the yolk. If that is off-putting, you can take the edge of a small knife and very lightly/gently move the film over to one side,
- Sprinkle with additional freshly torn basil, if desired. Serve and enjoy.
This is so pretty! Great recipe. Love all the feta!
Thanks so much Mimi! 🙂