If you love eggs, you’re likely no stranger to the breakfast casserole. Easy-to-portion and track nutritional content, they are a go-to for many meal-preppers. With this recipe, we’re elevating our Make-Ahead Spinach, Feta and Egg Cups into a casserole-style dish that packs a protein punch.
Each serving of this Spinach and Feta Egg Casserole delivers 16.5g of protein, 5g of fat and 3.5g of carbohydrates. Over half of the calories in this dish come from protein, thanks mostly to the egg whites.
Spinach and Feta Egg Casserole
Makes 12 servings.
Ingredients:
- 1 tbsp olive oil
- 6 large eggs, beaten
- 12 large egg whites
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 bag frozen spinach, thawed and well-drained
- 3/4 cup crumbled feta cheese
Directions:
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch casserole dish with olive oil or coat it with cooking spray.
- In a large mixing bowl, combine the milk and Greek yogurt, whisking until creamy. Add the beaten eggs, egg whites, garlic powder, onion powder, and season with salt and pepper. Whisk until well combined.
- Stir in the thawed and drained spinach, followed by the crumbled feta cheese.
- Pour the egg mixture into the prepared casserole dish.
- Bake for 40-50 minutes, or until the center is set and a knife inserted into the center comes out clean.
- Once baked, allow the casserole to cool slightly before slicing and serving. Enjoy!
For another easy-to-serve breakfast dish that feeds a crowd, check out our Easy Breakfast Burrito Casserole.
