Spinach Feta Breakfast Casserole
Election day, election day… yes, I did indeed go out and vote my conscience. I’m grateful to live in a nation that has a democracy where we can be free to express and embrace all of our opinions and individuality. I’d love a few more morally acceptable options on the table this year but that aside, I educated myself on all of the viable candidates (third parties included) and voted for the candidate I’d be proud to invite to my dinner table for this spinach feta breakfast casserole and trust to hang out with all of my littles – chickens included.
Spinach feta breakfast casserole is the perfect dish to impress your morning brunch guests and it’s easy enough to make and refrigerate or freeze for easy weekday grab-and-go breakfasts. Many egg bakes or breakfast casseroles contain bread which I don’t really care for in a baked dish. Bread adds unnecessary empty carbs as well as creates an odd soft spoonable but not smooth texture. Mushy soft bread = not a fan. Instead, the base of this dish is browned hashbrowns topped with sausage (optional), a bunch of spinach, feta and eggs. It’s filling enough to get you to lunch but won’t weigh you down. For tomorrow’s breakfast, my vote is cast. My vote goes to this awesomely easy spinach feta breakfast casserole!
- 1 pound shredded hash brown potatoes
- 2 tablespoons butter or olive oil
- ½ onion, diced
- ½ pound ground breakfast sausage (optional)
- 2-3 ounces cup feta cheese, crumbled
- 1 cup chopped fresh spinach
- 8 eggs
- ½ cup coconut milk
- 1 teaspoon garlic powder
- ¼ teaspoon salt (I used Himalayan pink)
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- Preheat oven to 350 degrees.
- In a sauté pan, brown the hash browns with butter or olive oil until warmed and lightly browned.
- Place hash browns on the bottom of a greased 1.5-2 quart casserole dish.
- In the same sauté pan, brown sausage with the onion and then layer on top of the hash browns.
- Sprinkle the chopped spinach and feta overtop of the sausage.
- In a bowl, whisk eggs, coconut milk and rest of the seasonings together.
- Pour eggs over spinach and feta.
- Bake about 45 minutes until center is set and no longer wiggly.
Leftovers can easily be refrigerated or frozen for an easy heat and eat breakfast option!