Baked Feta Egg Casserole

75 minutes
8 servings
Baked Feta Egg Casserole
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cherry tomatoes
1 pint
onions, chopped
1/3 cup
garlic cloves
feta cheese block
12 oz
1/2 tsp
1/2 tsp
red chili flakes
1/2 tsp
olive oil
1 Tbsp
large eggs
spinach, chopped
2 handfuls
red bell pepper, chopped
2 cups



  1. PREHEAT oven to 400° F.
  2. ADD cherry tomatoes, onions, garlic, and feta to a medium-sized baking dish. SEASON with salt, pepper, and red chili flakes, and ADD olive oil. MIX, then BAKE for 20 minutes.
  3. 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.
  4. While the dish is cooling, CRACK 10 large eggs and WHISK together in a large bowl. CHOP spinach and red bell pepper.
  5. 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.
  6. REMOVE from oven and SERVE warm. You can also store this in the freezer for up to 3 months.