Mediterranean Ham Bake with Spinach and Feta
This Mediterranean ham bake layers salty feta and sun-dried tomatoes through a silky egg base that sets firm enough to slice clean. Make it Sunday, eat it all week.
From Bowl to Baking Dish
Start with the garlic. Warm a teaspoon of olive oil in a small skillet over medium heat, add the minced garlic, and pull it off the heat after about a minute — the moment it smells toasty. Garlic goes bitter fast, and once it does, there’s no walking it back.
Crack all 12 eggs into a large bowl and whisk until frothy. Add the almond milk, oregano, and black pepper and whisk again. Then stir in the sautéed garlic, crumbled feta, sun-dried tomatoes, diced ham, and chopped spinach. Fold until everything looks evenly distributed.
Pour the mixture into a greased 8×8 baking dish and use a spatula to spread it evenly. Anything clumped in the center stays clumped. Once it goes in the oven at 350°F, you’re not rearranging again.
The Thing That Catches People Off Guard
Fresh spinach holds more water than you’d expect. The first time I made this, I folded it straight in — no prep — and the bottom of the casserole stayed watery. The center never fully set. Now I chop the spinach roughly and press it between paper towels first. Same goes for the sun-dried tomatoes: drain them well and pat them dry before they go in.
Bake for 45 to 55 minutes. Around the 40-minute mark, the feta starts to smell nutty — almost like browned butter. That’s your signal you’re getting close. The casserole is done when the center is completely firm and the edges have pulled slightly from the sides of the dish. Let it rest 10 minutes before slicing.
How It Holds Up All Week
- To store: Cool completely, slice, and keep in an airtight container in the fridge for up to 4 days. Slicing before storing makes reheating a single portion easier.
- To reheat: Microwave a slice for 60–90 seconds with a damp paper towel over the top. It keeps the eggs from going rubbery.
- Make-ahead option: Mix the egg mixture the night before, cover, and refrigerate. Pour it cold into the dish the next morning and add 5 minutes to the bake time.
Rounding Out the Morning
A slice alongside a Mediterranean salad turns this into a real brunch spread — the acidity from the dressing cuts right through the richness of the eggs.
If you want something to drink, a Mediterranean smoothie keeps the morning cohesive without doubling up on the same flavors you just ate.
Print
Mediterranean-Style Spinach & Ham Breakfast Bake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 slices (1 slice per serving) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-American
Description
This protein-rich breakfast casserole brings the vibrant flavors of the Mediterranean straight to your morning table. Packed with savory ham, tangy feta, and nutrient-dense spinach, it’s a wholesome, lighter take that may help maintain steady energy levels throughout the morning. From my kitchen trials, adding a hint of dried herbs ties the flavors together beautifully, making it a perfect make-ahead option for busy weeks.
Ingredients
- 2 cups Fresh baby spinach, roughly chopped
- 1 cup Lean lower-sodium ham, diced into bite-sized cubes
- 1/2 cup Sun-dried tomatoes (packed in oil), drained and chopped
- 1 teaspoon Fresh garlic, minced
- 12 Large eggs
- 1/3 cup Unsweetened almond milk (or skim milk)
- 1/3 cup Crumbled feta cheese
- 1 teaspoon Extra virgin olive oil
- 1/2 teaspoon Dried oregano (optional, for extra flavor)
- 1/4 teaspoon Black pepper, freshly ground
Instructions
- Preheat your oven to 350°F (175°C). Generously coat an 8×8-inch baking dish with nonstick cooking spray and set it aside.
- In a small skillet over medium heat, warm the olive oil. Add the minced garlic and sauté briefly for about 1-2 minutes until fragrant but not browned. Remove from heat and let it cool slightly.
- Crack the eggs into a large mixing bowl and whisk until the yolks and whites are fully combined. Pour in the almond milk, add the dried oregano and black pepper, and whisk again until the mixture is frothy.
- Stir the sautéed garlic into the egg mixture. Then, fold in the crumbled feta, chopped sun-dried tomatoes, diced ham, and spinach until evenly distributed.
- Pour the egg and vegetable mixture into your prepared baking dish. Use a spatula to gently rearrange the ham and veggies so they are spread out evenly rather than clumped in the center.
- Bake on the center rack for 45 to 55 minutes. The casserole is ready when the center is firm to the touch and the edges are golden brown.
- Remove from the oven and let the dish rest for at least 10 minutes. This resting period is crucial for setting the texture, making it easier to slice into clean squares. Serve warm.
Notes
- Sodium Note: Salt is intentionally omitted from the ingredient list because the feta cheese and cured ham provide plenty of seasoning. Taste the finished dish before adding any extra salt.
- Allergy Alert: This recipe contains Eggs and Milk (in the feta and potentially the ham/milk choice). Ensure your ham is gluten-free if needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave to avoid rubbery eggs.
Nutritional info (per 1-slice serving): Calories: 145 | Total Fat: 10g (Saturated: 3.5g) | Cholesterol: 250mg | Sodium: 320mg | Total Carbs: 3g (Fiber: 1g, Sugars: 1.5g) | Net Carbs: 2g | Protein: 13g | Vitamin A: 15% DV
These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.
The nutrition figures in the recipe card are estimates — not medical guidance. If you’re tracking for a specific health need, run the numbers through something like MyFitnessPal.
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. She specializes in translating nutritional science into simple, delicious recipes that fit into real life. When she isn’t in the kitchen, you’ll find her hiking the trails or enjoying a slow morning coffee with her Golden Retriever, Barnaby. Read her full story.
