Spinach and Feta Egg Bake

This spinach and feta egg bake is my go-to recipe for busy weekend mornings when I want something simple but packed with flavor. It combines fresh greens, creamy feta, and vibrant sun-dried tomatoes into an effortless dish that feels both wholesome and a little special. Perfect for breakfast or brunch, it’s a satisfying way to start the day or even a light dinner option.

I first made this on a rushed weekday morning and was surprised by how much my family loved it. Since then it has become a staple for weekend brunches where everyone asks for seconds and sometimes even thirds

Ingredients

• Olive oil or cooking spray: to grease the dish, helping prevent sticking and adding a bit of richness
• Baby spinach: roughly chopped for freshness and a nutrient boost — choose bright green leaves that are tender and not wilted
• Large eggs: for the main protein — farm fresh or organic add more flavor but any good quality eggs work here
• Sun-dried tomatoes: packed in olive oil, finely chopped, bring a burst of umami and sweetness; pick sun-dried tomatoes in oil rather than dry-packed for stronger flavor
• Fine salt: to season the eggs evenly — you can use kosher or sea salt but measure carefully for balance
• Freshly ground black pepper: adds a touch of heat and depth
• Feta cheese: crumbled for creaminess and tang — look for authentic Greek feta or a good-quality brand that isn’t overly salty
• Fresh herbs: such as oregano or basil to finish with bright herbal notes; use whichever you prefer or a mix for complexity

Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees Fahrenheit. Lightly drizzle olive oil or coat a 2-quart casserole dish or 9 by 9-inch baking dish with cooking spray to ensure the eggs do not stick as they bake.

Layer the Spinach:

Spread the roughly chopped baby spinach evenly in the prepared baking dish. The spinach will wilt during baking, so a generous layer is good.

Add the Eggs:

Crack the eggs into a medium bowl. Be mindful to remove any shell bits if they fall in. Gently pour the beaten eggs evenly over the spinach, making sure the mixture is spread uniformly.

Incorporate the Tomatoes and Seasonings:

Sprinkle the chopped sun-dried tomatoes evenly over the eggs and spinach. Then season with fine salt and freshly ground black pepper to taste, distributing the seasoning well.

Crumble the Feta and Add Herbs:

Evenly crumble the feta cheese across the top of the egg mixture. Finish with a small handful of fresh herbs such as oregano or basil, scattering them generously over the dish.

Bake to Perfection:

Place the dish in the oven. Bake until the egg whites are set and the yolk reaches your preferred doneness. For a softer, jammy yolk, start checking around 15 minutes, then every 5 minutes until 20. For a firm yolk, bake between 20 and 30 minutes. When checking, carefully press the yolk with your fingertip to test firmness but avoid burning yourself.

Rest and Serve:

After baking, let the egg bake rest for about 5 minutes. If a white film forms over the yolks and you find it unappealing, gently move the film to one side with a small knife edge. Sprinkle extra freshly torn basil if you like before serving.

One of my favorite things about this recipe is how versatile the fresh herbs make it. I remember one Sunday when I mixed basil and oregano from my garden, and the aroma filled the entire kitchen. It felt like a little slice of summer even though it was a chilly morning. The mix of herbs really lifts the flavors and helps make the bake memorable.

Storage Tips

To store leftovers, cover the egg bake tightly with foil or plastic wrap and refrigerate for up to three days. Reheat gently in the oven or microwave to avoid drying it out. It also freezes well if you want to prepare it in advance. Wrap portions individually for easier thawing and quicker meals on busy days.

Ingredient Substitutions

If you do not have sun-dried tomatoes, chopped roasted red peppers add a nice sweetness and color contrast. You can swap the feta for goat cheese or ricotta for a milder creaminess. For herbs, thyme or parsley work well if you do not have oregano or basil at hand. Spinach can be replaced with kale, but tough stems should be removed and it may require a bit more cooking time.

Serving Suggestions

Serve this egg bake with a side of crusty whole grain bread or lightly toasted pita for mopping up any extra flavors. A fresh fruit salad or grapefruit wedges add brightness and balance the richness. You can also dress it up with a dollop of Greek yogurt or a drizzle of harissa for some heat.

Seasonal Adaptations

In spring and summer, use fresh baby spinach and herbs straight from the garden for peak flavor. In cooler months, frozen chopped spinach works well if you drain it thoroughly before cooking. You can add seasonal fresh tomatoes or roasted vegetables to the mix for variation.

This egg bake is a versatile and nourishing dish perfect for many occasions. Enjoy making it your own with fresh herbs and your favorite ingredients.

FAQs about Recipes

→ What is the best way to prevent eggshells in the mixture?

Crack eggs into a separate bowl before adding them to the dish to catch any stray shells easily.

→ Can I use fresh spinach instead of baby spinach?

Yes, fresh spinach can be used; just chop it roughly and slightly wilt it if preferred for better texture.

→ How do I achieve a jammy yolk in the bake?

Bake for 15 to 20 minutes and gently press the yolk with a fingertip to check firmness for a jammy center.

→ Which herbs complement this egg bake best?

Fresh oregano and basil add aromatic freshness that pairs well with feta and spinach.

→ Can I substitute sun-dried tomatoes with something else?

Sundried tomatoes packed in olive oil add a rich flavor, but roasted red peppers can be a good alternative.