Fluffy Spinach and Feta Egg Bake in Just 25 Minutes

Name: Fluffy Spinach and Feta Egg Bake in Just 25 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 5 large eggs; 1 cup fresh spinach, chopped; 1/2 cup crumbled feta cheese; 1/4 cup milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil

Author: lia

Published: November 19, 2025

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Oh my gosh, you have to try this spinach and feta egg bake – it’s been my absolute lifesaver on busy mornings! I stumbled upon this combo years ago when I had some wilting spinach and leftover feta in the fridge, and now it’s my go-to breakfast at least twice a week. What I love most is how ridiculously easy it is – just whisk, mix, bake, and boom – you’ve got this gorgeous, fluffy egg bake packed with flavor. The salty feta melts into the eggs perfectly, while the spinach adds just enough freshness to balance it all out. Plus, it reheats like a dream, making it perfect for meal prep Sundays when I want breakfast sorted for the whole week.

Why You’ll Love This Spinach and Feta Egg Bake

Trust me, this isn’t just another egg dish – it’s the breakfast hero you’ve been waiting for! Here’s why it’ll become your new favorite:

Crazy quick prep – 10 minutes of mixing is all it takes before the oven does the work
That perfect salty-creamy bite from the feta that melts into every fluffy egg bite
Meal prep magic – makes 4 servings that reheat beautifully all week
No fancy skills needed – if you can whisk eggs, you can make this
Works any time – equally great for lazy weekends or rushed weekday mornings

Seriously, once you try this combo, you’ll wonder how you ever made breakfast without it!

Ingredients for Spinach and Feta Egg Bake

Here’s everything you’ll need to make this simple yet spectacular dish – I promise your fridge probably has most of this already!

5 large eggs – fresh makes all the difference
1 cup fresh spinach, chopped (pack it lightly when measuring)
½ cup crumbled feta cheese – get the block and crumble it yourself for better texture
¼ cup milk – whole milk gives the creamiest results
¼ teaspoon salt – just enough to enhance all the flavors
¼ teaspoon black pepper – freshly cracked if you have it
1 tablespoon olive oil – for greasing the pan

See? Simple ingredients that come together to make something way more than the sum of their parts!

Equipment You’ll Need

You probably have everything already, but here’s the short checklist:

Mixing bowl – medium size works great
Whisk – or a fork in a pinch!
8×8 inch baking dish – or use an oven-safe skillet if that’s what you’ve got

That’s seriously it – no fancy gadgets required for this easy bake!

How to Make Spinach and Feta Egg Bake

Okay, let’s get cooking! This is seriously one of the easiest recipes you’ll ever make, but I’ll walk you through each step to ensure perfect results every time.

Step 1: Prep the Baking Dish

First things first – grab that olive oil and give your baking dish a good coating. I like to use my fingers to spread it evenly across the bottom and sides – this prevents any eggy sticking disasters!

Step 2: Whisk the Egg Mixture

Now for the fun part! Crack those eggs into your mixing bowl and add the milk, salt, and pepper. Whisk like crazy until everything is completely blended and you see little bubbles forming – this is what gives our bake that lovely fluffy texture.

Step 3: Fold in Spinach and Feta

Here’s where the magic happens. Add your chopped spinach and crumbled feta to the egg mixture. Gently fold them in with a spatula – you want everything evenly distributed but don’t overmix. The batter should look beautifully speckled with green spinach and white feta bits.

Step 4: Bake to Perfection

Pour your mixture into the prepared dish and slide it into the oven. Bake until the edges turn golden and the center is just set – about 20-25 minutes. Pro tip: it’ll continue cooking a bit after you take it out, so don’t overbake!

Tips for the Best Spinach and Feta Egg Bake

After making this recipe more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every single time:

Squeeze out your spinach – Fresh spinach holds a ton of water! After chopping, give it a good squeeze in a clean towel to prevent a soggy bake.
Don’t skimp on the feta – The salty punch is what makes this dish! Use the full ½ cup, or go wild and add more if you’re a cheese lover like me.
Test doneness with a knife – Insert it near the center; if it comes out clean with just a few moist crumbs, it’s done. The bake will continue setting as it cools.
Let it rest 5 minutes before cutting – This helps all those delicious flavors settle and makes slicing way easier.

Follow these simple tips, and you’ll get restaurant-quality results right from your home oven!

Variations to Try

Oh, the possibilities! Here are my favorite ways to mix things up when I’m feeling adventurous:

Sun-dried tomatoes – A handful adds gorgeous color and sweet-tart pops of flavor
Goat cheese instead of feta – Creamier texture with a lovely tang
Diced red bell pepper – For extra crunch and sweetness
A pinch of red pepper flakes – When you want a little spicy kick

The beauty? You really can’t mess it up – have fun making it your own!

Serving Suggestions

This egg bake is a star on its own, but here’s how I love to serve it up: a slice of crusty toast on the side, a few avocado slices for creaminess, and maybe some fresh berries to balance it all out. Perfection!

Storing and Reheating

Here’s the best part – this spinach and feta egg bake keeps beautifully! Just let it cool completely, then cover tightly and refrigerate for up to 3 days. When you’re ready to eat, pop a slice in the microwave for about 30 seconds – it’ll come out just as fluffy and delicious as when it was fresh from the oven. I often make a double batch on Sundays because it reheats so darn well!

Spinach and Feta Egg Bake FAQs

I get asked these questions all the time – here are the answers that’ll help you make this recipe perfectly every time!

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw it completely and squeeze out ALL the excess water (I mean really wring it out – frozen spinach holds way more moisture). Use about ½ cup thawed spinach packed tight to replace the fresh.

Can I make this ahead of time?
You bet! Mix everything the night before, pour into your greased dish, cover, and refrigerate. In the morning, just pop it straight into a cold oven, then turn it on to 350°F – add about 5 extra minutes to the baking time.

Can I double the recipe?
Of course! Use a 9×13 inch dish instead and bake for about 30-35 minutes. The edges should be golden and the center just set when it’s done.

Why did my egg bake turn out watery?
Ah, this usually means either the spinach wasn’t dried well enough or it needed another minute or two in the oven. Next time, give that spinach an extra squeeze and bake until a knife comes out completely clean.

Can I freeze leftovers?
Honestly? I don’t recommend it. The texture gets a bit rubbery after freezing. But it keeps so well in the fridge for 3 days that freezing shouldn’t be necessary!

Nutrition Information

Just so you know what you’re getting into with this deliciousness! These are estimates per serving (about ¼ of the bake):

180 calories – pretty light for how filling it is!
12g protein – eggs and cheese pack a protein punch
12g fat – mostly the good kind from eggs and olive oil
3g carbs – perfect if you’re watching those

Remember, exact numbers vary based on your specific ingredients – but hey, it’s veggies and protein, so dig in guilt-free!

Try this recipe and share your twist in the comments! You can find more delicious recipes on Pinterest.