Makes: 8 servings
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Recipe Note: Gluten-Free, Keto Friendly

  • Make it Dairy Free, Paleo and Whole30 Friendly: leave out the feta
BLOG Breakfast Casserole 2

Recipe Development, Photography and Food Styling by: Lauren Grant


1 tablespoon extra-virgin olive oil
2 medium red bell peppers, seeded and chopped
¾ cup green onions, sliced
6 cups chopped fresh spinach
12 large eggs
3 tablespoons Sir Kensington’s Avocado Oil Mayonnaise or Avocado Oil Ranch
2 teaspoons Sir Kensington’s Dijon Mustard
½ teaspoon each kosher salt cracked black pepper
4 ounces (1 cup) crumbled feta
Fresh herbs of choice for serving


  1. Heat oven to 350ºF. Lightly grease a 9x13-inch baking dish.
  2. Heat oil in a large nonstick skillet over medium until shimmering. Add pepper and green onions, and cook, stirring frequently, until vegetables are tender, about 8 minutes; season with salt and pepper.
  3. Add spinach to skillet and cook, stirring frequently, until wilted, about 2 minutes; set aside to cool.
  4. Beat eggs, mayonnaise (or ranch), dijon mustard, ½ teaspoon salt, and ½ teaspoon pepper together until combined. Stir in cooled cooked vegetables and ½ cup feta; transfer to prepared dish. Sprinkle remaining ½ cup feta over top of egg mixture.
  5. Bake until edges are puffed and set, the center just barely jiggles when moved, and a knife inserted in the middle comes out clean, 25–30 minutes.
  6. Let casserole cool slightly before serving.