Print

Best Easy Spring Crustless Breakfast Casserole Recipe

spring crustless breakfast casserole - featured image
Print Recipe

A quick and easy crustless breakfast casserole featuring fluffy eggs, salty feta, and tender spinach. Perfect for spring brunches or busy weekday mornings, this recipe comes together in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 8 large eggs (room temperature preferred)
  • ½ cup whole milk
  • ¼ cup heavy cream (optional)
  • 5 ounces fresh baby spinach (about 5 generous handfuls)
  • 6 ounces feta cheese (block-style in brine preferred)
  • 4 green onions (sliced thin, white and light green parts only)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder (optional)
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Place your baking dish inside while the oven heats up.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach in handfuls, stirring constantly, until wilted (about 2-3 minutes). Remove from heat, let cool slightly, then roughly chop.
  3. Squeeze out as much moisture from the chopped spinach as possible using your hands or a clean kitchen towel.
  4. In a large mixing bowl, crack all 8 eggs. Add milk, heavy cream (if using), salt, pepper, garlic powder, and nutmeg. Whisk vigorously for about 30 seconds until well combined and slightly frothy.
  5. Crumble or cube the feta cheese. Add feta, grated Parmesan, sliced green onions, and squeezed-dry spinach to the egg mixture. Gently fold together with a spatula until evenly distributed.
  6. Carefully remove the hot baking dish from the oven. Give the egg mixture one last stir, then pour it into the heated dish. Bake for 22-28 minutes, or until the center is just set and the edges are golden brown.
  7. Let the casserole rest for 5 minutes before slicing. Sprinkle extra green onions on top if desired.

Notes

For best results, use room temperature eggs and squeeze spinach dry to avoid a watery casserole. A pinch of nutmeg enhances the flavor. If the top browns too quickly, tent with foil. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crustless breakfast casserole, spring breakfast casserole, easy breakfast casserole, feta and spinach casserole, gluten-free breakfast casserole

Find it online: https://zestynora.com/best-easy-spring-crustless-breakfast-casserole-recipe/