This Spinach Feta Egg Bake is truly an ultimate breakfast! Filled with lots of colors and so much flavor, it’ll become your favorite in no time.
How about this scrumptious Spinach Feta Egg Bake for breakfast? Soft, sautéed onions with spinach, covered with beaten eggs, crunchy bacon, and creamy feta cheese… Mmm… I am drooling as I write this.
I have always loved the combination of feta cheese and spinach. Besides the traditional Greek Spanakopita, I also love this Spanakopita Quesadilla and Easy Spanakopita Bites. If you have extra spinach and feta on hand, don’t hesitate and give these a try.
Let’s talk about the ingredients.
Spinach
I always prefer using fresh baby spinach in my recipes. It is softer, has less stems, and it doesn’t even require chopping. However, regular and frozen spinach will work as well. Chop the fully-grown spinach into small pieces, removing the bottom stems. If you’re using frozen spinach, thaw it first and squeeze out most of the liquid (the rest will evaporate during cooking). Also, when cooking with frozen spinach, add a tablespoon of butter. This will prevent the Egg Bake from sticking to the skillet.
Feta Cheese
Oh, the feta. You can find a good feta cheese in big health food stores. You will need the kind that is sold in bricks, not the crumbles. I buy it from a local Bulgarian store, here in NJ, but it is possible to order it online from the same store or order it from Amazon . Once you get your hands on a good-quality feta, you’ll be addicted, much like my family is. 🙂
1. In a medium bowl, whisk the eggs with a little salt and pepper and set aside. Preheat the oven to 350º F.
2. Heat a large, oven-safe skillet on high heat. Add the bacon pieces and cook until golden brown. Reduce the heat to medium, remove the bacon, and set aside.
3. To the same skillet, add diced onion and cook for about 5 minutes, until it starts to soften. Add spinach and a little salt. Cook for about 3 minutes. (Note: the liquids from the spinach will help to deglaze the pan.) Remove the skillet from the heat.
4. Pour the eggs over the spinach. With the help of a spoon or spatula, try to break up the clumps of spinach so that the egg mixture covers the spinach evenly.
5. Sprinkle the bacon and feta cheese crumbles on top.
6. Bake for about 15 minutes, until the eggs are cooked through.
Still have cooking questions? Check out the video below or drop me a comment. Enjoy your Spinach Feta Egg Bake, friends!
WATCH HOW TO MAKE SPINACH FETA EGG BAKE
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Spinach Feta Egg Bake
Print Pin RateIngredients
- 3 slices of bacon, cut into pieces
- 1/2 lb. fresh baby spinach
- 1/2 large onion, diced
- 6 eggs
- 1/2 cup feta cheese crumbles
- salt and pepper to taste
Instructions
- In a medium bowl, whisk the eggs with a little salt and pepper and set aside. Preheat the oven to 350º F.
- Heat a large, oven-safe skillet on high heat. Add the bacon pieces and cook until golden brown. Reduce the heat to medium, remove the bacon, and set aside.
- To the same skillet, add diced onion and cook for about 5 minutes, until it starts to soften. Add spinach and a little salt. Cook for about 3 minutes. (Note: the liquids from the spinach will help to deglaze the pan.) Remove the skillet from the heat.
- Pour the eggs over the spinach. With the help of a spoon or spatula, try to break up the clumps of spinach so that the egg mixture covers the spinach evenly.
- Sprinkle the bacon and feta cheese crumbles on top.
- Bake for about 15 minutes, until the eggs are cooked through.
Can I double this recipe and bake it in a 9×13 glass dish?
It is going to be thicker, but it’ll work. Let me know when you try it. Thanks!
Do you really need to bake in the oven? It seems like you could just cook it stovetop and maybe cover it.
Hi Michelle! It is possible to cook it on stovetop on low heat, covered with lid. Thanks and happy cooking!
Hi I have 2 questions about this – can it be frozen and reheated? And why is the sodium content so high? If you remove the bacon does this come down? Thanks!
Hi Victoria! Yes, this dish can be frozen and reheated. If you skip the bacon, the sodium content will be significantly lower. Let me know how you enjoyed this dish and happy cooking!
Hi! This looks delicious! Any suggestions for a good substitute for the bacon (like another veggie – not a bacon imitation product or anything like that)? I’d like to make a vegetarian version. Thanks!
Hi Elise! I would use mushrooms instead. Cook the mushrooms with butter (about 1 tbsp of butter and 8 oz. of mushrooms), remove the mushrooms, add 1 more tbsp. of butter + onions and follow the rest of the steps. Hope this helps.
I was even thinking sun dried tomatoes would be awesome in this!
Great idea, Ashley! 🙂