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Spinach Egg Casserole Recipe
Marigold Voss

Spinach Egg Casserole

A fluffy and nutritious spinach egg casserole packed with fresh spinach, eggs, and cheese. Perfect for breakfast, brunch, or a light dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 People
Course: Breakfast, brunch
Cuisine: American, continental
Calories: 220
Ingredients Equipment Method Video Notes

Ingredients
  

  • 6 large Eggs room temperature
  • 1 cup Milk whole or low-fat
  • 2 cups Spinach fresh, chopped
  • 1 cup Cheese shredded, cheddar or mozzarella
  • ½ cup Onion finely chopped
  • 2 cloves Garlic minced
  • ½ tsp Salt to taste
  • ½ tsp Black pepper freshly ground
  • ½ tsp Red chili flakes optional
  • 1 tbsp Butter or oil for greasing dish

Equipment

  • 1 Baking dish
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board

Method
 

  1. Preheat oven to 180°C (350°F) and grease a baking dish.
  2. Heat a little oil in a pan and sauté onion until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add spinach and cook until wilted, then remove from heat.
  5. In a large bowl, whisk eggs and milk together.
  6. Stir in cooked spinach mixture and shredded cheese.
  7. Season with salt, black pepper, and chili flakes.
  8. Pour mixture into the prepared baking dish.
  9. Bake for 30–35 minutes until set and lightly golden.
  10. Let it cool slightly, slice, and serve warm.

Video

Notes

  • You can add mushrooms or bell peppers for extra flavor.
  • Use frozen spinach if fresh is not available (thaw and drain well).
  • Store leftovers in the fridge for up to 3 days.
  • Reheat in oven or microwave before serving.