Greek Egg Casserole

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 281 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until eggs are set, 30 to 35 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.

Step 3

Melt butter in a medium skillet over medium heat. Add onions and cook, stirring occasionally, until soft, 5 to 7 minutes.

Step 4

Meanwhile, heat another pan over medium heat. Cook spinach until heated through, about 5 minutes. Drain.

Step 5

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.