Go Back
+ servings
a square of spinach and egg casserole on a white plate. The casserole is topped with bread crumbs and cheese.
Print Recipe
4.34 from 9 votes

Spinach Egg Casserole

If you're looking for a dish for a special occasion, this Spinach and Scrambled Egg Casserole is a perfect recipe to have ready so you can spend time with your loved ones instead of in the kitchen.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: cheese, eggs, milk, sausage, spinach, vegetables
Servings: 9 people
Calories: 330kcal


  • 2 tablespoons butter
  • 1 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon plus 1/2 teaspoon salt divided
  • 1/8 teaspoon plus 1/4 teaspoon pepper divided
  • 2 cups milk
  • 1/2 pound sausage
  • 1/2 cup chopped onion
  • 12 eggs
  • 3 tablespoons half-and-half
  • 1 package 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups crumbled feta cheese


  • 1/2 cup soft bread crumbs
  • 1 tablespoon butter melted
  • 2 tablespoons grated Parmesan cheese


  • Melt butter in a small saucepan. Stir in flour, nutmeg, and 1/8 teaspoon each salt and pepper until smooth.
  • Gradually add milk. Bring to a boil, and cook until thickened, about 2 minutes.
  • Remove from heat and allow to cool completely.Meanwhile, cook sausage, onion, and remaining salt and pepper in a large skillet. Drain; and transfer mixture to a greased 13x9 inch baking dish.
  • In a large bowl, whisk together eggs and half-and-half.
  • Stir in spinach, feta, and the cooled white sauce. Pour over sausage mixture.
  • Cover dish and refrigerate overnight.
  • Remove from refrigerator 30 minutes before baking.
  • For topping, toss breadcrumbs with the butter and spinkle over the top of the casserole. Sprinkle with parmesan cheese.
  • Bake, uncovered, at 350 for 45 to 50 minutes, or until a knife inserted in the center comes out clean.
  • Let stand approximately 10 minutes before slicing.


Calories: 330kcal