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So Good You Will Forget It’s Healthy: Spinach Pesto Feta Egg Casserole

Perfect for your family or brunch for a crowd, this spinach pesto feta egg white casserole recipe is so good you will forget it is a wholesome and healthy breakfast!

Love this healthy breakfast recipe! Spinach Pesto Feta Egg Casserole recipe via

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I’m a breakfast person.  I love it.  Pretty much everything about it.  I am all about pancakes, omelets, waffles, muffins, biscuits and gravy, super amped up flavored oatmeal, bowls of fresh fruit, oh and hash browns.  I love hash browns. Oh, and donuts…. doooooonuts…..  And for all the breakfast dishes I love, not very many of them would be classified as healthy.  Come January 1, the world {including me} decides that it is time to eat heathy.

I struggled with this.  As much as I love breakfast, I really don’t love eating plain oatmeal or a bowl of flavorless cereal or most anything I think of as a “healthy” breakfast.  But since I REALLY didn’t want to give up breakfast I had to come up with something I could LOVE to eat and still be healthy.

I decided it had to be eggs.  They are perfect for a healthy breakfast because you can make them hot, or you can make them ahead of time and reheat in the morning for a quick and easy breakfast on days you need to eat and run.  So I did what I love to do.  I took my medium (this time eggs) and put my favorite flavors in it.

Perfect healthy breakfast to bring to a brunch! Spinach Pesto feta egg white casserole via

This simple dish made just to be healthy, became my new breakfast of choice!  I love it. Maybe even donut love.

The Spinach Pesto Egg White Casserole is so easy to throw together and de-lish-ous!  I love that you can make it ahead eat a piece, then eat it reheated the next few days.  OR this absolutely would be the perfect dish for a bridal or baby shower.  It is light in calories but filling and really makes a beautiful presentation with all of the vibrant colors in the dish.

So here’s the skinny on how to make it:

So healthy! So EASY! Spinach Pesto Feta Egg White Casserole via

Chop up your spinach and lay it into a 9×13 casserole dish {I use this one–I love the handles!}  Put your egg whites into a bowl and whisk in the pesto.  I use prepared pesto, but if you have homemade– all the better!

Stir in half the feta, salt, and pepper to the egg mixture and then pour the mixture over the spinach.  Sprinkle the tomatoes over the top and finish with the remaining feta.

Pop it into your oven, preheated to 350˚F, and bake for 30-40 minutes or until the eggs have set.

Take that baby out of the oven, let it cool for 5-10 minutes and then slice it up and serve warm. Yum!

This simple breakfast casserole is so good you will forget it is healthy!

So Good You Will Forget It’s Healthy: Spinach Pesto Feta Egg Casserole
  • 3 cups fresh spinach, chopped
  • 4 cups egg whites
  • 4 tbsp prepared pesto
  • 1 cup feta (low fat is ok!)
  • salt & pepper
  • 1 cup cherry tomatoes, halved
  1. Spray a 9x13 casserole dish generously with cooking spray.
  2. Spread your chopped spinach into the dish.
  3. In a medium sized bowl, whisk together the pesto and egg whites.
  4. Stir in half of the feta cheese, salt and pepper and pour the mixture over the spinach.
  5. Sprinkle the tomatoes and the remaining feta over the top of the casserole.
  6. Bake at 350?F for 30-40 minutes or until the eggs are set.
  7. Let cool for 5 minutes, then slice and serve warm.
  8. Enjoy!

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    • says

      Leslie I use the egg whites from the carton for this which makes it much simpler. It takes a lot of eggs to fill up a wjole casserole dish! I think a whole egg is about 1/4 cup if you choose to use them you could use all whites or a combo… I do both!

  1. Amy L says

    YUM! This was delicious! The whole family enjoyed it. I plan to make it for a bridal shower brunch next month.

    • says

      Just prepare it and instead of putting it in the oven, put it in the fridge. It will take a little longer to bake if it is coming cold out of the refrigerator so make sure to allow extra time.


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