Spinach and Feta Egg Bake Recipe

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This Spinach and Feta Egg Bake is a delicious, keto-friendly breakfast. Colorful, full of flavor, and low in carbs!

How to Make a Spinach and Feta Egg Bake

You won’t need anything fancy for this dish. Just simple, wholesome ingredients you can find at any grocery store.

Ingredients Needed

• 8 Large eggs beaten
• ½ c Chopped red, yellow and orange bell peppers
• ¼ c Chopped onion
• 3 oz. Crumbled feta cheese
• 10 Slices of cooked bacon crumbled
• ½ tsp Garlic powder
• 2 c. Fresh spinach

After you’ve gathered up your ingredients, preheat the oven to 350°F. Then, grease the inside of a casserole dish and set it aside.

Step 1: Combine Most Ingredients

The beauty of casseroles is that we just mix everything together and then let the oven take over!

This breakfast bake is no different. Add the eggs to a large bowl. Then, add the bell peppers, onion, feta cheese, crumbled bacon, and garlic powder.

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Step 2: Layer Spinach

Next, layer the spinach leaves in the bottom of the prepared casserole dish.

Step 3: Add Egg Mixture

Now, carefully pour the egg mixture over the spinach leaves.

Make sure the egg mixture makes a nice, even layer over the spinach so that each delicious bite will have a little of each flavorful ingredient.

It should look something like this:

Step 4: Bake

Place the casserole dish in the oven and bake, uncovered, for 35 to 40 minutes. You’ll know it’s done when you can insert a toothpick in the center and it comes out clean.

The top should be lightly browned and the bacon crumbles will be crispy.

Garnish with fresh parsley to add some extra color.

Frequently Asked Questions

What can I serve with breakfast casserole?

This breakfast bake is pretty hearty and substantial on its own, but if you are feeding a crowd and want it to go farther, you can always serve it with a side of breakfast sausage or bacon slices.

If you’re serving to non-keto diet diners, fresh sliced fruit or berries go really well with this dish.

Some great keto-friendly sides are sliced avocado and fresh salsa or pico de gallo.

Can I make this ahead of time?

You sure can! You can prepare it up to 24 hours in advance. Then, cover with plastic wrap or foil and place it in the refrigerator until you’re ready to cook it.

When you’re ready to bake it, remove it from the refrigerator, uncover, and bake according to the directions above but add five to ten additional minutes.

Can I freeze a breakfast casserole?

Absolutely! Because this egg bake doesn’t have any uncooked meat in it, you have the option of freezing it before you bake or after.

To freeze the dish before baking, prepare the dish, then cover it tightly with plastic wrap followed by aluminum foil. Thaw it overnight in the refrigerator before baking. Allow an extra five to ten minutes of cook time.

To freeze the dish after baking, reduce the cook time by five minutes so the egg isn’t fully set. Allow the dish to cool completely.

Cover tightly with plastic wrap, then foil. Store in the freezer for up to two months.

Thaw it overnight in the refrigerator, then bake the next morning at 350°F for 15 to 20 minutes.

Not ready to make it yet? Pin it so you can find the recipe later!