Spinach Feta Breakfast Casserole
Sautéed fresh spinach, crumbled feta cheese, eggs, and Potatoes O'Brien bake together to create Spinach Feta Breakfast Casserole, a fabulous meat-free, healthy breakfast!
Equipment
- 9x13 baking dish
- large skillet
Ingredients
- 1/2 28oz. bag of frozen Potatoes O'Brien
- 1 tbsp. olive oil
- 5 oz. fresh baby spinach
- 10 eggs
- 1.5 cups whole milk
- 1/4 tsp. garlic powder
- dash white pepper
- salt & black pepper to taste
- 2 tbsp. sliced scallions
- 1 cup feta cheese crumbles
- crushed red pepper flakes optional
Instructions
- Spray a 9x13 baking dish with cooking spray and spread half of a 28oz. bag of frozen Potatoes O'Brien to the dish.
- Sauté spinach in a large skillet with olive oil until just wilted, 3-5 minutes. Spread the cooked spinach evenly over the potatoes.
- In a mixing bowl, combine the eggs, milk, salt, black pepper, white pepper, garlic powder, scallions and optional crushed red pepper flakes. Whisk together until fully incorporated. Pour the egg mixture over the potato/spinach mixture.
- Scatter the feta crumbles over the egg mixture, making sure they are evenly distributed. Bake at 350° for 40 minutes or until the eggs are cooked through. Garnish with chopped chives, hot sauce, or your favorite toppings. Enjoy!
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