Holiday - Lunch - Breakfast
Baked Feta Egg Casserole
Baked Feta Egg Casserole is a meal-prep friendly, high-protein meal!
Yields 8 Servings
Prep + Chill Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
This is the perfect make-ahead breakfast or brunch to serve a crowd.
Ingredients
- 1 pint cherry tomatoes
- 1/3 cup onions, chopped
- 2 garlic cloves
- 12 oz feta cheese block
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red chili flakes
- 1 Tbsp olive oil
- 10 large Rosemary Farm eggs
- 2 handfuls spinach, chopped
- 1 red bell pepper, chopped
- 2 cups hashbrowns
Instructions
- Preheat oven to 400° F.
- Add cherry tomatoes, onions, garlic, and feta to a medium sized baking dish. Season with salt, pepper, red chili flakes, and add olive oil. Mix then bake for 20 minutes.
- Once baking is done, reduce the oven to 350° F. Use a fork to mash together the ingredients until mostly smooth. Let the dish cool for 10 minutes.
- While the dish is cooling, crack 10 large eggs and whisk together in a large bowl. Chop spinach and red bell pepper.
- Once the dish has cooled add in your eggs, spinach, bell pepper and hashbrowns. Mix and place back into the oven for 35-40 minutes.
- Remove from oven and serve warm. You can also store this in the freezer for up to 3 months.
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