Baked Feta Egg Casserole

Baked Feta Egg Casserole
  • 75M Total Time

  • 15M Prep Time

  • 12 Ingredients

  • 8 Servings

Recipe created in partnership with @eatpayylove

Ingredients and Directions


  1. Preheat oven to 400° F.

  2. 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.

  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.


  • 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 eggs
  • 2 handfuls spinach, chopped
  • 1 red bell pepper, chopped
  • 2 cups hashbrowns

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.