GREEK EGG CASSEROLE

Greek Egg Casserole image

I came up with this when I was in the mood for a Greek omelet but wanted enough to feed a family without spending all evening in the kitchen. Make once and done! Perfect for those breakfast-for-dinner days.

Provided by Britt

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 50m

Yield 10

Number Of Ingredients 10

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Ingredients

cooking spray
1 tablespoon butter
1 ½ onions, chopped
1 ½ cups frozen chopped spinach
20 large eggs
2 cups milk
2 teaspoons salt
2 teaspoons ground black pepper
2 (14 ounce) cans fire-roasted diced tomatoes, drained
1 ½ cups crumbled feta cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
Melt butter in a medium skillet over medium heat. Add onions and cook, stirring occasionally, until soft, 5 to 7 minutes.
Meanwhile, heat another pan over medium heat. Cook spinach until heated through, about 5 minutes. Drain.
Whisk eggs, milk, salt, and pepper together in a large bowl until well combined and foamy. Add the onions, spinach, tomatoes, and feta cheese and stir to combine. Pour egg mixture into the prepared dish.
Bake in the preheated oven until eggs are set, 30 to 35 minutes.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 12.9 g, Cholesterol 399 mg, Fat 17 g, Fiber 2 g, Protein 19.3 g, SaturatedFat 7.8 g, Sodium 1116.3 mg, Sugar 7.5 g