Spinach Feta Egg Bake (Printable Version)
Savory egg bake with spinach, feta, sun-dried tomatoes, and fresh herbs for a flavorful dish.
# What You'll Need:
→ Produce
01 -
3 loosely packed cups baby spinach, roughly chopped
02 -
2 tablespoons sun-dried tomatoes packed in olive oil, finely chopped
03 -
A small handful fresh herbs, such as oregano and/or basil
→ Dairy
04 -
2 ounces feta cheese, crumbled (about ⅓ cup)
→ Eggs
05 -
8 large eggs
→ Seasonings
06 -
¼ teaspoon fine salt, or two good pinches
07 -
Several grinds freshly ground black pepper
→ Oils
08 -
A good drizzle olive oil, or cooking spray
# Step-by-Step Guide:
01 -
Set the oven temperature to 350 °F.
02 -
Lightly coat a 2-quart casserole dish or 9 x 9-inch baking dish with olive oil or cooking spray to prevent sticking.
03 -
Evenly distribute the roughly chopped baby spinach in the prepared dish.
04 -
Crack the eggs into a medium bowl and pour evenly over the spinach layer.
05 -
Sprinkle the finely chopped sun-dried tomatoes over the eggs. Season with salt and freshly ground black pepper to taste.
06 -
Crumble feta cheese evenly across the egg mixture, then scatter fresh herbs on top.
07 -
Bake in the preheated oven until egg whites are set and yolks reach desired doneness: 15–20 minutes for jammy yolks, 20–30 minutes for firm yolks. Begin checking at 15 minutes and then every 5 minutes thereafter by gently pressing the yolk to test firmness.
08 -
Allow the dish to rest for about 5 minutes after baking. Optionally, remove any white film from yolks by gently sliding it to one side with a small knife. Garnish with additional freshly torn basil before serving.
# Additional Notes:
01 -
Gently pressing the yolk allows you to gauge doneness without cutting into the dish.
02 -
Removing the white film over cooked yolks improves visual appeal if desired.