Can I make this breakfast casserole the night before?

Yes. Assemble the casserole in the baking dish, cover, and refrigerate up to 12 hours. Bake directly from the fridge, adding 5–10 minutes to the cooking time.

What cheese can I use instead of feta?

Goat cheese, ricotta, sharp cheddar, or gruyere work well. Use the same 1-cup amount and crumble or shred as needed.

Can I add meat to this recipe?

Yes. Stir in 1 cup cooked and crumbled bacon, sausage, or diced ham before adding the egg mixture.

How do I know when the casserole is done baking?

The top should be lightly golden and the center should be set but still slightly jiggly when gently shaken—it will continue to cook as it cools.

Can I freeze leftovers?

Yes. Cool completely, wrap in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F until warm.

Healthy Breakfast Casserole with Spinach & Feta

Name: Healthy Breakfast Casserole with Spinach & Feta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tablespoon extra-virgin olive oil; 2 medium red bell peppers, chopped (about 2 cups); ¾ cup thinly sliced green onion (about 1 small bunch); 5 ounces roughly chopped spinach (about 5 cups); 12 eggs; 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt); Several dashes of your favorite hot sauce, like Cholula; ½ teaspoon fine salt; 10 twists of freshly ground black pepper; 4 ounces (1 cup) crumbled feta or goat cheese

1

Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well).

2

In a large skillet, warm the olive oil over medium heat until shimmering. Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes.

3

Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture.

4

Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended.

5

Stir in half of the cheese (we’re reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine.

6

Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top.

7

Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork about ¼-inch into the center of the eggs and make sure the fork comes out clean

8

Place the frittata on a cooling rack until you’re ready to serve. Slice with a sharp knife, and serve. Leftovers will keep well for about four days in the refrigerator. Enjoy leftovers chilled, at room temperature, or gently reheat in the microwave or oven.