overhead image of whole breakfast casserole, a wood serving spatula is shown and an individual piece on a plate
Breakfast & Brunch,  Recipes

Feta and Spinach Breakfast Casserole

October 15, 2025 /
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Feta and spinach is a classic flavor combo for a reason. It’s so delicious! This Feta and Spinach Breakfast Casserole is easy to make. It’s loaded with protein and will keep you feeling full through out your morning. It’s fancy enough to serve at brunch but also simple enough to make in advance to meal prep your way through the week.

I love making breakfast casseroles. They are so easy to make but they look impressive and feed a lot of people. A good casserole is my cheat code to a fun brunch at home. Plus you get yummy leftovers for that week. This feta and spinach breakfast casserole is in my current weekend brunch rotation. I love the tangy feta added to this casserole. It’s there but it’s not overpowering. That combined with fresh spinach and dill is a winning combo.

serving of feta and spinach breakfast casserole on plate in front of baking dish

What’s In Feta And Spinach Breakfast Casserole?

I like to add protein into my meals where I can. This casserole is protein packed with a dozen eggs, a cup of both milk and cottage cheese. It uses six ounces of crumbled feta cheese and just a small amount of finely shredded mozzarella to make it extra cheesy. The casserole also has sautéed onion and wilted spinach mixed into it. The final touch is some freshly chopped dill for a little herby flavor. Fresh dill pairs really well with feta cheese.

What Do You Serve With It?

We normally serve this feta and spinach breakfast casserole with just a simple salad. A salad with a lemon vinaigrette or a creamy Caesar style dressing pairs nicely with the flavor of the feta in this casserole. You could also serve this with some brunch potatoes and a side of fresh fruit. This casserole is also delicious served at dinner. You really can’t go wrong with this casserole.

The Ultimate Vegetarian Southern Breakfast Guide – Want to build a complete, traditional morning spread around this breakfast casserole? Check out my ultimate guide to meatless Southern breakfast staples.

serving of vegetarian feta breakfast casserole with fork cutting into it

How Do You Make It?

This breakfast casserole is easy to make. In a skillet you sauté finely chopped white onions and quickly wilt fresh spinach. The sautéed veggies get mixed with eggs, milk, cottage cheese, and half a cup of finely shredded mozzarella cheese. Then you season it with a little salt and pepper and throw in some fresh dill. Carefully pour the mixture into your greased casserole dish and bake for one hour.

Frequently Asked Questions: Feta and Spinach Breakfast Casserole

Can I use frozen spinach instead of fresh? Yes! If you use frozen spinach, make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the egg mixture. Too much water will make the casserole soggy.

What does the cottage cheese do for this recipe? Cottage cheese is the secret to a high-protein, “custard-like” texture. It melts into the eggs as it bakes, adding moisture and fluffiness without making the dish feel heavy.

Can I make this ahead of time? Absolutely! This is a fantastic meal-prep dish. You can bake it, slice it, and store it in the fridge for up to 4 days. To reheat, just pop a slice in the microwave for 45–60 seconds or in the oven at 350°F until warmed through.

My casserole is watery; what happened? This usually happens if the vegetables aren’t sautéed long enough. Ensure the onions are translucent and the spinach is fully wilted and drained of any liquid before mixing them into the eggs.

What is a good substitute for fresh dill? If you don’t have fresh dill, you can use 1 teaspoon of dried dill. However, fresh dill pairs beautifully with feta, so use fresh if you can! You could also swap it for fresh parsley or green onions for a different herby profile.

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overhead image of whole breakfast casserole, a wood serving spatula is shown and an individual piece on a plate
5 from 2 votes
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Feta and Spinach Breakfast Casserole

Course Breakfast, Brunch
Cuisine Vegetarian
Keyword Cottage Cheese, Dill, Eggs, Feta, Spinach
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12

Ingredients

  • 12 Eggs
  • 1 cup Milk
  • 6 oz Crumbled Feta Cheese
  • 1 cup Cottage Cheese
  • 1/2 cup Finely Shredded Mozzarella Cheese
  • 1/2 White Onion Finely chopped
  • 6 oz Baby Spinach
  • 1 tbsp Fresh Dill Chopped
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Instructions

  1. Preheat the oven to 350 and lightly grease a 9×13 casserole baking dish.

  2. In a large skillet sauté the onion for a few minutes until translucent. Add the Spinach stirring it in with the onions until it has wilted. Remove from the heat and set aside to cool.

  3. In a large mixing bowl whisk together a dozen eggs with a cup of milk.

  4. Add one cup of cottage cheese, 6 ounces of crumbled feta, and 1/2 cup mozzarella. Stir to combine with the eggs and milk.

  5. Mix in the fresh dill and some salt and pepper.

  6. Then stir in the cooked spinach and onions.

  7. Once everything is combined pour the mixture into your prepared baking dish. Bake at 350 for one hour.

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