Oh my goodness, let me tell you about my absolute favorite breakfast dish: the Greek Egg Casserole with Feta, Olives, and Spinach! This savory delight is like a little slice of the Mediterranean, bringing sunshine and flavor to your morning routine. I remember the first time I made it; I was trying to impress some friends for brunch, and let me just say, it did not disappoint! The combination of creamy feta, briny olives, and vibrant spinach creates a deliciously satisfying dish that’s not just quick to whip up, but also makes for a stunning presentation on your table.
What I love most about this Greek Egg Casserole is its versatility. You can serve it warm right out of the oven or let it cool and enjoy it at room temperature—perfect for those lazy weekend mornings or even a potluck! And honestly, it’s packed with protein and nutrients, so you can feel good about indulging. Trust me, once you try this, it’ll become a staple in your breakfast rotation!
Ingredients List
Here’s what you’ll need to create this scrumptious Greek Egg Casserole. Each ingredient plays a vital role in capturing that authentic Greek flavor, so let’s gather our goodies!
- 8 large eggs – the star of the show, providing the base for our casserole.
- 1 cup milk – adds creaminess and helps the eggs puff up beautifully.
- 1 cup crumbled feta cheese – brings that tangy, salty flavor that makes this dish so special.
- 1 cup chopped spinach – adds a lovely green color and a boost of nutrients.
- 1/2 cup sliced black olives – for that briny punch that complements the feta perfectly.
- 1/2 teaspoon salt – just a pinch to enhance all those wonderful flavors.
- 1/4 teaspoon black pepper – a dash of warmth to balance everything out.
- 1 tablespoon olive oil – for cooking and adding a hint of richness.
Make sure to use fresh ingredients if you can; it really does make a difference in flavor! Now that we’ve got everything ready, let’s dive into the cooking process!
How to Prepare Greek Egg Casserole (Feta, Olives, Spinach)
Alright, let’s get cooking! This Greek Egg Casserole is super straightforward, and I promise you’ll impress everyone with your culinary skills. Just follow these simple steps, and you’ll be on your way to a delicious breakfast that’s bursting with flavor!
Step-by-Step Instructions
- First things first, you’ll want to preheat your oven to 350°F (175°C). This ensures that it’s nice and hot when we’re ready to bake!
- In a large mixing bowl, whisk together the 8 large eggs and 1 cup of milk until it’s well combined. You’re aiming for a smooth, frothy mixture here, which will help the casserole rise beautifully.
- Next, add in the 1 cup of crumbled feta cheese, 1 cup of chopped spinach, 1/2 cup of sliced black olives, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the egg mixture. Gently fold everything together—be careful not to overmix, as you want those lovely bits of feta and olives to remain intact!
- Now, heat 1 tablespoon of olive oil in a skillet over medium heat. This will help us get that golden bottom for our casserole.
- Once the oil is hot, pour the egg mixture into the skillet. Cook it for about 5 minutes, stirring occasionally. This step helps set the bottom while also infusing the flavors together. You’ll know it’s ready when the edges start to firm up!
- Now comes the fun part! Carefully transfer the skillet to your preheated oven. Bake for about 25–30 minutes, or until the eggs are set and the top is lightly browned. You can give it a little jiggle to check if it’s done—if it wiggles too much, it needs a bit more time!
- Once it’s baked to perfection, let the casserole cool for a few minutes before slicing. This helps it hold its shape better when you serve it. And trust me, the aroma wafting through your kitchen will have everyone coming to the table!
And there you have it! Your Greek Egg Casserole is ready to be devoured. Serve it warm or at room temperature, and watch your friends and family rave about this delicious dish!
Nutritional Information
When it comes to enjoying a delicious meal, knowing what’s in it is always a plus! Here’s the typical nutritional breakdown for one slice of this scrumptious Greek Egg Casserole. Keep in mind that these values are estimates, but they give you a good idea of what you’re fueling your body with:
- Calories: 220
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 300mg
- Sodium: 450mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Protein: 12g
With a hearty dose of protein and a good balance of fats, this casserole makes for a satisfying and nutritious breakfast or brunch option. You can feel good about enjoying every bite, knowing it’s packed with wholesome ingredients!
Why You’ll Love This Recipe
- Quick and Easy: This Greek Egg Casserole comes together in no time! With just a few simple steps, you can have a delicious meal ready to go.
- Nutritious Ingredients: Packed with protein from the eggs and loads of vitamins from the spinach, this dish is a wholesome way to start your day.
- Versatile for Any Meal: Whether it’s breakfast, brunch, or even a light dinner, this casserole fits perfectly into any meal plan.
- Make-Ahead Friendly: You can prepare it in advance and simply reheat it when you’re ready to serve. Perfect for busy mornings!
- Flavor Explosion: The combination of tangy feta, briny olives, and fresh spinach creates a delightful burst of Mediterranean flavors that will have your taste buds dancing.
- Great for Sharing: This recipe yields generous portions, making it ideal for gatherings, potlucks, or family get-togethers. Everyone will want a slice!
Tips for Success
Alright, let’s make sure your Greek Egg Casserole turns out absolutely perfect! I’ve got some pro tips that I’ve picked up along the way, and trust me, they can make all the difference!
- Use Fresh Ingredients: Whenever possible, opt for fresh spinach and high-quality feta cheese. Fresh ingredients really enhance the flavors and texture of the casserole.
- Don’t Rush the Mixing: When you’re combining the eggs and other ingredients, take your time! Gently folding them together will keep the feta and olives intact, giving you those delightful little pockets of flavor in every bite.
- Check for Doneness: Every oven is a bit different, so keep an eye on your casserole as it bakes. It’s done when the edges are set and the center is just slightly jiggly—it will continue to firm up as it cools!
- Experiment with Add-Ins: Feel free to get creative! You can toss in some diced tomatoes, bell peppers, or even artichokes for extra flavor. Just remember to chop them small so they blend well with the eggs.
- Let It Rest: After baking, let the casserole cool for about 5 to 10 minutes before slicing. This helps it set up a bit more, making it easier to serve and keeping those delicious layers intact.
- Perfect for Leftovers: If you find yourself with leftovers (though I doubt it!), this casserole reheats beautifully. Just pop it in the microwave or oven to warm it up, and you’ll enjoy a tasty meal all over again!
With these tips in your back pocket, you’re all set to create a Greek Egg Casserole that’s not only delicious but also impressively easy to make. Happy cooking!
Storage & Reheating Instructions
Now that you’ve whipped up this delicious Greek Egg Casserole, you might be wondering how to store those tasty leftovers! Trust me, you’ll want to savor every last bite, so here’s how to keep it fresh and flavorful.
First of all, if you have any leftovers (which is rare in my kitchen!), let the casserole cool completely before storing it. I usually cover it with plastic wrap or transfer it to an airtight container. It’ll keep beautifully in the fridge for about 3–4 days. Just make sure it’s well-sealed to avoid any unwanted fridge odors!
When it comes to reheating, I recommend using the oven for the best results. Preheat your oven to 350°F (175°C) and place the casserole in there for about 15–20 minutes, or until it’s warmed through. This method helps maintain that lovely texture and prevents it from getting rubbery. If you’re in a hurry, you can also use the microwave—just pop a slice on a microwave-safe plate and heat it for about 1–2 minutes. But be careful, it can get a bit steamy!
And voilà! You’re all set to enjoy your Greek Egg Casserole again, whether it’s for breakfast, brunch, or a quick snack. I love how it tastes just as good the next day, if not better! Happy munching!
Variations of Greek Egg Casserole (Feta, Olives, Spinach)
If you’re anything like me, you love a recipe that’s flexible and allows for a bit of creativity! This Greek Egg Casserole is no exception, and I’ve got some fantastic variations that you might want to try out. Not only do they keep things interesting, but they also let you use whatever you have on hand!
- Vegetable Medley: Mix in some diced tomatoes, bell peppers, or zucchini for a colorful and nutritious twist. Just make sure to sauté them a bit first to soften them up and bring out their flavors!
- Cheesy Goodness: Swap out the feta for goat cheese or even a sharp cheddar for a different flavor profile. Each cheese will give the casserole its own unique taste—so fun to experiment!
- Herb Infusion: Add fresh herbs like dill or parsley to the egg mixture for an aromatic boost. Trust me, the fresh herbs will elevate the dish and give it a lovely spring-like freshness!
- Spicy Kick: If you’re a fan of heat, toss in some diced jalapeños or a sprinkle of red pepper flakes. This will add a zesty punch that’ll wake up your taste buds!
- Mediterranean Twist: Incorporate sun-dried tomatoes, artichoke hearts, or roasted red peppers for that authentic Mediterranean flair. These ingredients bring a burst of flavor that pairs beautifully with the feta.
- Protein Boost: For added protein, consider folding in some cooked sausage, diced ham, or even shredded chicken. It’s a hearty way to fill up your casserole and make it even more satisfying!
The beauty of this Greek Egg Casserole is that it’s completely customizable to your taste. So, feel free to mix and match these variations, and don’t hesitate to get creative in the kitchen. I can’t wait to hear what combinations you come up with! Enjoy the delicious journey!
FAQ Section
Can I make this Greek Egg Casserole ahead of time?
Absolutely! This casserole is perfect for making in advance. You can prepare it the night before, cover it, and store it in the fridge. Just pop it in the oven the next morning, and you’ll have a delicious breakfast waiting for you!
How do I know when the casserole is done baking?
You’ll know your Greek Egg Casserole is ready when the edges are set and the top is lightly browned. If you give it a little jiggle, the center should have a slight wobble but not be liquidy. It’ll firm up as it cools!
Can I freeze the Greek Egg Casserole?
Yes, you can definitely freeze leftovers! Once cooled, cut the casserole into slices, wrap each piece tightly in plastic wrap, and store them in an airtight container. It’ll keep well for about 2 months. Just thaw in the fridge overnight before reheating!
What can I serve with the Greek Egg Casserole?
This casserole is fantastic on its own, but you can elevate your meal by serving it with a side salad, some crusty bread, or fresh fruit. It also pairs beautifully with a dollop of Greek yogurt or a drizzle of olive oil on top!
Can I use different cheeses or vegetables in this recipe?
Absolutely! Feel free to experiment with different cheeses like goat cheese or sharp cheddar, and don’t hesitate to add in your favorite vegetables. This recipe is all about making it your own, so have fun with it!
Greek Egg Casserole: 7 Savory Secrets for Ultimate Flavor
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
A savory and nutritious Greek egg casserole featuring feta cheese, olives, and spinach.
Ingredients
- 8 large eggs
- 1 cup milk
- 1 cup crumbled feta cheese
- 1 cup chopped spinach
- 1/2 cup sliced black olives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs and milk.
- Add the feta, spinach, olives, salt, and pepper to the egg mixture.
- Heat olive oil in a skillet over medium heat.
- Pour the egg mixture into the skillet and cook for 5 minutes, stirring occasionally.
- Transfer the skillet to the preheated oven.
- Bake for 25-30 minutes or until the eggs are set and lightly browned.
- Let it cool for a few minutes before serving.
Notes
- Serve warm or at room temperature.
- Great for breakfast or brunch.
- Can be made ahead and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 300mg
Keywords: Greek Egg Casserole, Feta, Olives, Spinach, Breakfast