Cheesy Greek Spinach Egg Bake

This Cheesy Greek Spinach Egg Bake is a quick and easy meal that works for breakfast, lunch or dinner! It's savory and delicious and loaded with feta, cheddar, spinach and roasted red peppers.

Prep Time10

Cook Time35

Total Time45

Course: Breafast, Dinner, Lunch

Cuisine: Greek

Keyword: Egg Bake, eggs, feta cheese, spinach

Servings: servings

Calories: 509kcal

Author: MaryAnn Dwyer

Ingredients

2 Tbsp. butter, melted
3 large eggs
1 cup light cream
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. black pepper
2 cups shredded sharp white cheddar cheese
1 cup feta cheese, crumbled
1 lb. chopped frozen spinach, thawed and squeezed to drain all liquid
2/3 cup roasted red peppers, chopped
2 Tbsp. grated Parmesan cheese, for sprinkling on top, if desired

Instructions

Preheat oven to 375 degrees. Pour melted butter into your 10-inch skillet and use a brush to coat the skillet evenly.
In a large bowl, beat your eggs first before adding your light cream, flour, baking powder and black pepper. Add your spinach, chopped roasted red peppers and cheeses and mix until well combined.
Pour the mixture into your prepared skillet and smooth the top with a rubber spatula. Bake for about 35 minutes until it begins to bubble and the top is lightly browned. Transfer to a wire rack to cool for about five mixture before either cutting into squares or scooping onto plates. Serve with grated Parmesan cheese, if desired.

Notes

I decided on sharp white cheddar for this recipe, but you could also use mild or yellow cheddar if you have it on hand.

Make sure to thaw your chopped spinach and thoroughly squeeze out all the water before adding to the egg mixture.

I used a 10-inch skillet for this recipe, but you could use a baking dish of a similar size or even a 9x13 pan.

Nutrition