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Spinach, Mushroom, and Feta Egg Bake

Spinach, Mushroom, and Feta Egg Bake prepared dish

This savory spinach bake layers tender mushrooms, wilted greens, feta, and mozzarella in a custardy egg base. A crisp parmesan breadcrumb topping makes it hearty enough for dinner with a simple salad on the side.

This recipe is american style, breakfast, scaled for 6 servings, with 20 min prep and 40 min cook.

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves: 6

Quick cooking notes

  • Core ingredients include parmesan cheese, fresh spinach, black pepper, ground nutmeg.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.25 cup parmesan cheese (finely grated)
  • 16 oz fresh spinach (roughly chopped)
  • 0.5 tsp black pepper (freshly ground)
  • 0.125 tsp ground nutmeg
  • 0.75 tsp kosher salt
  • 3 cloves garlic (minced)
  • 1 cup part-skim mozzarella cheese (shredded)
  • 8 large large eggs
  • 2 tbsp olive oil
  • 4 oz feta cheese (crumbled)
  • 1 cup whole milk
  • 1 cup yellow onion (diced)
  • 8 oz cremini mushrooms (sliced)
  • 0.5 cup panko breadcrumbs

Instructions

  1. Place a rack in the center of the oven and heat the oven to 375°F (190°C) for at least 10 minutes so the casserole bakes evenly.
  2. Grease a 9-by-13-inch baking dish with a thin film of olive oil or cooking spray, then set it on a rimmed sheet pan to catch any bubbling while it bakes.
  3. Heat 2 tbsp olive oil in a 12-inch skillet over medium heat until shimmering, about 1 minute.
  4. Add 1 cup diced yellow onion to the skillet and cook over medium heat, stirring often with a wooden spoon, until the onion is translucent and lightly softened, 4-5 minutes.
  5. Add 8 oz sliced cremini mushrooms to the same skillet and cook over medium-high heat, stirring every minute, until the mushrooms release their liquid and the pan looks mostly dry, 6-8 minutes.
  6. Stir in 3 cloves minced garlic and cook over medium heat until fragrant but not browned, 30-45 seconds.
  7. Add 16 oz roughly chopped fresh spinach by the handful to the skillet, tossing with tongs after each addition, and cook over medium heat until the spinach is fully wilted and most visible moisture has evaporated, 3-5 minutes.
  8. Remove the skillet from the heat and spread the spinach mixture on a plate or shallow tray for 5 minutes, until it is warm but no longer steaming heavily.
  9. Whisk 8 large eggs, 1 cup whole milk, 0.75 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 0.125 tsp ground nutmeg in a large mixing bowl until the yolks and whites are fully blended, about 1 minute.
  10. Fold the cooled spinach mixture, 4 oz crumbled feta cheese, and 1 cup shredded part-skim mozzarella cheese into the egg mixture with a rubber spatula until evenly distributed.
  11. Pour the mixture into the prepared 9-by-13-inch baking dish and use the spatula to spread the vegetables and cheese into an even layer.
  12. Combine 0.5 cup panko breadcrumbs and 0.25 cup finely grated Parmesan cheese in a small bowl, then sprinkle the mixture evenly over the surface of the casserole.
  13. Bake the casserole on the center rack at 375°F (190°C) until the edges are puffed, the top is golden brown, and the center is set with no liquid egg visible, 30-35 minutes; an instant-read thermometer inserted into the center should read 160°F (71°C) for safe egg doneness.
  14. Transfer the baking dish to a wire rack and let the spinach bake rest for 8-10 minutes so the custard finishes setting and slices cleanly before serving warm.

Nutrition (per serving)

  • Calories: 348
  • Protein: 23 g
  • Fat: 22 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 910 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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