The last thing I have time for on a weekday morning is making a good breakfast. Instead of skipping it altogether, I make this versatile spinach and feta egg casserole on Sundays to eat all week. All it takes is 2 minutes in the microwave while I run around like a madman. Grab and go out the door.
Spinach and Feta Egg Casserole
- 1 dozen eggs
- 1/2 of 32 oz bag frozen shredded potato (or tots)
- 2 cups fresh spinach
- 1 cup milk
- 1 cup crumbled feta cheese
- 1 cup cubed ham
- 1 cup shredded cheddar cheese
- 1/2 white onion, chopped
- 1 tbsp ground black pepper
- 1 tsp garlic powder
Preheat oven to 350°F.
In a large mixing bowl, whisk together eggs and milk. Add in chopped ham, feta, onion, potato, black pepper and garlic powder. Mix together well.
Pour mixture into a greased 13×9 glass baking dish.
Bake uncovered for 30-40 minutes, or until egg is cooked through in the center.
Let cool and slice into squares. Refrigerate up to 3 days, freeze remainder if you will not eat within that time. (food safety, people!)
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