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Spinach Feta Egg Breakfast Casserole

Spinach, potatoes, peppers, and onions mixed together with eggs form the base of this make-ahead feta breakfast casserole.  A healthy breakfast casserole, perfect for any meal of the day and for meal prep.
Course Breakfast
Cuisine American
Keyword breakfast egg casserole, egg breakfast casserole, feta breakfast casserole
Prep Time 10 minutes
Cook Time 45 minutes
Calories
Author Eva Fry

Ingredients

  • 12 eggs
  • 1 green bell pepper diced
  • 1 small onion diced
  • 4 oz 1/2 cup mushrooms, chopped
  • 1 teaspoon olive oil
  • 1 1/2 cups fresh spinach roughly chopped
  • 1 to mato diced
  • 4 oz 1/2 cup feta cheese
  • salt and pepper to taste
  • 1 cup potatoes O'Brien
  • 3/4 cup milk

Instructions

  • Preheat the oven to 350-degrees.
  • Spray a glass pyrex baking dish with cooking spray.
  • Chop the onions, peppers, mushrooms, tomatoes, and spinach.
  • Heat 1 teaspoon olive oil in a pan over medium-high heat.  Add the onions, peppers, and mushrooms and the frozen hash browns or O'Brien potatoes and saute until soft - about 6-7 minutes.
  • Mix together the eggs and milk in a large bowl.  Add the tomatoes, chopped spinach, feta cheese, and the cooked veggies.  Add salt and pepper to taste. Stir to combine.
  • Pour the mixture into the prepared baking dish.  Bake for 45 minutes until the eggs have set and the top is slightly golden brown.
  • Serve with hot sauce and avocado or a dollop of sour cream