Spinach and Feta Breakfast Bake

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 2 cups shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 4 large eggs
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 6 cups cubed bread

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a skillet over medium heat, sauté onion until translucent.
3. 3 Add spinach and cook until wilted.
4. 4 In a large bowl, whisk together eggs, half-and-half, salt, pepper, paprika, and garlic powder.
5. 5 In a greased 9x13 inch baking dish, layer half the bread cubes, then the spinach mixture, mozzarella, and feta.
6. 6 Pour egg mixture over the top, then add the remaining bread cubes.
7. 7 Bake for 30-35 minutes until golden and set.
8. 8 Let cool for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• whisk
• baking sheet

Variations

• Add diced ham or crumbled cooked bacon for a heartier version.
• Swap feta for goat cheese for a tangy twist.

Substitutions

• If you're out of mozzarella, substitute with cheddar cheese.
• Use almond milk in place of half-and-half for a lighter option.

Pairings

• Fresh orange juice
• A side of crispy hash browns

Nutrition

Tips

• For a make-ahead option, assemble the bake up to step 6, cover, and refrigerate overnight before baking.
• To add a kick, sprinkle some red pepper flakes before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with a hot cup of coffee or tea for a perfect morning treat.

FAQ