Spinach White Bean and Feta Egg Bake Recipe

If you love make-ahead breakfasts and Mediterranean flavors, this Spinach White Bean and Feta Egg Bake is for you. It's a savory, protein-rich casserole that combines tender spinach, creamy cooked white beans, and tangy feta with eggs for a dish that reheats beautifully and feeds a family or a small gathering.

Ingredients — Spinach White Bean and Feta Egg Bake

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ⓘ Original recipe (1×) yields 6 servings (about 1 portion per person as a main for breakfast or brunch)

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 5 ounces fresh baby spinach (about 5 cups packed) or 10 ounces frozen chopped spinach, thawed and squeezed dry
• 3/4 cup dried cannellini beans, soaked and cooked (yields about 1 1/2 cups cooked) or 1 1/2 cups cooked cannellini
• 8 large eggs
• 3/4 cup milk (whole or 2%); use unsweetened plant milk if preferred
• 3/4 cup crumbled feta (about 4 ounces), plus extra for topping
• 1/4 cup chopped fresh parsley
• Zest of 1 lemon
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons panko breadcrumbs or 1 tablespoon olive oil for a golden top (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch (or 8x8-inch) baking dish with olive oil or nonstick spray.
2. If using dried cannellini beans, make sure they are cooked and tender. (3/4 cup dried yields about 1 1/2 cups cooked.) Drain and set aside. If using frozen spinach, thaw fully and squeeze out excess liquid.
3. Heat 1 tablespoon olive oil in a medium skillet over medium heat. First, add the diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes.
4. Next, add the minced garlic and cook 30–60 seconds until fragrant. Stir in the fresh spinach in batches, letting it wilt between additions (about 2–3 minutes total). If using thawed spinach, combine and cook until any residual moisture evaporates.
5. Stir the cooked cannellini beans into the skillet with the spinach and onions. Add lemon zest, chopped parsley, red pepper flakes (if using), and a pinch of salt and pepper. Cook 1–2 minutes until warmed through; remove from heat and let cool slightly.
6. In a large bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until blended and a little frothy.
7. Stir 1/2 cup of the crumbled feta into the spinach and bean mixture. Then fold that mixture into the egg mixture until evenly distributed.
8. Pour the combined mixture into the prepared baking dish. Sprinkle the remaining feta and panko breadcrumbs (or drizzle 1 tablespoon olive oil) over the top for a lightly golden finish.
9. Bake in the preheated oven for 30–35 minutes, or until the center is set and a knife inserted near the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
10. Remove from the oven and let rest 8–10 minutes before slicing. This helps the bake finish setting and makes cleaner slices.
11. Serve warm or at room temperature, garnished with an extra sprinkle of parsley and a squeeze of lemon if desired.

Recipe Details

• Prep time: 15 minutes (plus time to cook dried beans if not using pre-cooked)
• Cook time: 30–35 minutes
• Total time: 45–55 minutes
• Yield: 6 servings (about 1 portion per person as a main for breakfast or brunch)
• Category: Breakfast / Brunch / Light Dinner
• Cuisine: Mediterranean-inspired

Nutrition Facts

Estimated nutrition per serving

Approximate nutrition (per serving)

These numbers are estimates for one of six servings:

• Calories: ~230 kcal
• Protein: ~15 g
• Carbohydrates: ~10 g
• Fat: ~17 g
• Fiber: ~3 g
• Sodium: ~480 mg (varies based on cheese and added salt)

Nutrition will change if you alter the milk, feta amount, or use a different oil. These estimates are for guidance only.

Substitutions

• White beans: Use cooked great northern or navy beans in place of cannellini. If you prefer a canned shortcut, canned garbanzo beans are the only canned option recommended—drain, rinse, and chop slightly before using.
• Milk: Swap with unsweetened almond or oat milk for a lighter version.
• Feta: Replace with goat cheese or ricotta for a milder flavor; reduce added salt if using salty cheeses.
• Spinach: Use Swiss chard or kale (remove tough stems)—sauté a bit longer until tender.

Storage and reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm individual slices in a 350°F oven for 10–12 minutes or microwave on medium for 60–90 seconds. Add a splash of water or milk if it seems dry.

FAQs

• Can I make this ahead? Yes — assemble the dish, cover, and refrigerate overnight; bake directly from cold, adding a few extra minutes if needed.
• Is this gluten-free? The base recipe is gluten-free if you omit the panko breadcrumbs or use gluten-free breadcrumbs.
• How can I make it lower calorie? Use egg whites or fewer whole eggs and replace whole milk with unsweetened plant milk.

This Spinach White Bean and Feta Egg Bake is versatile, satisfying, and easy to scale. It's a great way to use cooked beans and wilted greens for a nutritious start to the day or a comforting light dinner.