Spinach and Feta Egg Casserole

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.


Makes 10 servings ~ 15 minutes active time ~ Ready in 1 hour


Ingredients

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

½ white onion, chopped

1 tbsp ground black pepper

1 tsp garlic powder


Directions

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 13x9 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!)


This is a great recipe to keep in your meal planning arsenal. One hour of prep in advance will save you a lot of time and aggravation throughout the week! -Jackie D



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