Skip to Content
Menu

Greek Egg Casserole

  • Save Recipe
  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Here’s a dish that’ll keep the peace when you’ve got a house full of people with different tastes—perfect for holidays and special occasions. The Greek flavor profile is bright but savory, with zing from lemon and the fragrance of fresh herbs infusing the eggs—perfect for a morning meal that’ll wake up your senses. This dish is vegetarian, but with three kinds of cheese and an array of fresh vegetables—the heavy cream doesn’t hurt either—it’s so hearty and richly flavored that no one will miss the bread or meat. Egg bakes in a 13x9 are one of our favorite entertaining solutions, feeding a big group without taking the host away from the party with tons of kitchen chores. And nothing could make life easier on the host than bringing a dish that everyone loves to the table—so keep this recipe handy for when you need to do just that.
By Betty Crocker Kitchens
Updated Oct 27, 2019
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 12 eggs
  • 1 cup heavy whipping cream
  • 4 cups lightly packed fresh baby spinach
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/3 cup diced red onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano leaves
  • 1 cup diced tomato
  • 1/2 cup crumbled feta cheese (2 oz)
  • 2 tablespoons fresh dill weed
  • 1 lemon, cut in wedges

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in spinach, Monterey Jack and mozzarella cheeses, onion, salt, pepper flakes and oregano. Pour into baking dish.
  • 2
    Bake 38 to 43 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Top with tomato, feta and dill; serve with lemon wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    Swap in shredded pepper Jack cheese if you like things on the spicy side.
  • tip 2
    Don’t skip the fresh dill and lemon. These garnishes add bright, fresh flavor to finish this dish off with flair!
  • tip 3
    The salt level in feta can vary. To prevent oversalting this dish, taste your feta before adding the 1 teaspoon called for here. If you find you have a particularly salty piece of feta, reduce salt to 1/2 teaspoon.
  • tip 4
    Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition

400 Calories, 32g Total Fat, 22g Protein, 6g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
290
Total Fat
32g
50%
Saturated Fat
18g
89%
Trans Fat
1g
Cholesterol
355mg
119%
Sodium
690mg
29%
Potassium
340mg
10%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
4%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
10%
10%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved