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Spinach & White Bean Egg Bake with Feta | High Protein Healthy Breakfast Recipe
Allison Bryant

Spinach & White Bean Egg Bake with Feta

A delicious, high-protein breakfast bake that perfectly balances nutrient-dense baby spinach, creamy white beans, and tangy feta cheese. This meal-prep friendly dish uses a simple one-pan approach to create a savory, fluffy texture. It is a fantastic way to fuel your morning with a balanced profile of fiber and protein, making it an ideal choice for busy health-conscious individuals seeking a quick and artisanal breakfast experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: Mediterranean-inspired
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 11 ounces baby spinach
  • 1 can (15 oz) white beans, drained and rinsed
  • 4 ounces crumbled feta cheese
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x9 inch baking dish with olive oil.
  2. Sauté the baby spinach in a skillet until wilted, then pat dry thoroughly to remove excess moisture.
  3. In a large bowl, whisk the 12 eggs until yolks and whites are fully combined.
  4. Whisk the salt, pepper, garlic powder, and dried oregano into the eggs.
  5. Fold in the prepared spinach and white beans.
  6. Pour the mixture into the prepared baking dish.
  7. Evenly sprinkle the crumbled feta cheese over the top.
  8. Bake for 25-30 minutes until the center is set and the edges are lightly golden.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For a lower carbohydrate version, swap the white beans for diced zucchini or mushrooms. Ensure the spinach is well-dried to the best of your ability to prevent a watery texture.