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Breakfast recipe · from the recipe book

Feta Cheddar Potato Spinach Egg Bake

Crisp-edged roasted red potatoes under a fluffy, tangy egg custard studded with salty feta, sharp cheddar, wilted spinach and fresh chives.

Feta Cheddar Potato Spinach Egg Bake

Ingredients

  • 2½ small450 gRed potatoescut into 1/2-inch cubes
  • 1 tbsp15 gOlive oil
  • 1 medium110 gRed onionthinly sliced
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • 8 large400 gEggs
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • ½ cup shredded60 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced, as chives
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 425°F (220°C). Cut the red potatoes, slice the red onion, chop the baby spinach, crumble the feta, shred the cheddar and slice the green onions before you start.
  2. In an 8x8-inch or 9-inch square baking dish, toss the red potatoes with half of the olive oil and the salt. Roast 20 minutes, stirring once, until golden at the edges.
  3. Meanwhile, heat the remaining half of the olive oil in a skillet over medium heat. Cook the red onion 5 minutes until soft, then add the baby spinach and stir until just wilted, about 1 minute. Remove from the heat.
  4. In a large bowl, whisk the eggs with the Greek yogurt, oregano and black pepper until smooth.
  5. Take the red potatoes out and lower the oven to 375°F (190°C). Scatter the red onion and spinach mixture over the potatoes, then half of the feta, all of the cheddar and half of the green onions.
  6. Pour the egg and yogurt mixture evenly over the vegetables, feta and cheddar. Top with the remaining half of the feta.
  7. Bake 25 to 30 minutes, until puffed, set in the center and 160°F (71°C) on an instant-read thermometer.
  8. Rest 5 minutes, sprinkle with the remaining half of the green onions, cut into 4 pieces and serve.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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