Greek Baked Egg and Cheese Casserole (Sfougato) — The Make-Ahead Breakfast You Never Knew You Needed

Greek Baked Egg and Cheese Casserole (Sfougato) — The Make-Ahead Breakfast You Never Knew You Needed

There are some recipes that quietly become a cornerstone of your weekly routine, and this Greek baked egg and cheese casserole — known in many Greek households as sfougato — is absolutely one of them. Golden on top, creamy in the center, and studded with savory bits of ham, it's the kind of dish that fills your kitchen with an irresistible aroma and disappears fast whenever it's on the table.

Deeply rooted in Greek home cooking, this casserole has been a staple at family gatherings for generations. Once you make it for the first time, you'll understand why. It's simple, satisfying, incredibly versatile, and just as good reheated from the fridge on a busy Tuesday morning as it is fresh out of the oven at a Sunday brunch spread.

What Is Sfougato?

Sfougato is a traditional Greek baked dish made primarily from eggs, cheese, and various mix-ins like ham, vegetables, or herbs. The name roughly translates to "sponge" in Greek, which describes its wonderfully light yet custardy texture. Unlike a frittata, which is finished on the stovetop or briefly broiled, sfougato is baked low and slow in the oven until it puffs up beautifully and develops that irresistible golden crust on top.

Ingredients

• 8 large eggs
• 1 cup whole milk or heavy cream
• 2 cups crumbled feta cheese
• 1 cup shredded mozzarella or graviera cheese
• 1 cup diced ham or bacon
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• Salt and black pepper to taste
• 1 tablespoon olive oil or butter (for greasing)
• Fresh or dried herbs such as dill or parsley (optional)

Method

1. Preheat your oven to 375°F (190°C). Line a 9x13 inch baking dish with parchment paper and lightly grease with olive oil or butter.
2. In a large mixing bowl, crack all eight eggs and whisk them together until well combined and slightly frothy.
3. Pour in the milk or cream and continue whisking until smooth and uniform.
4. Add the crumbled feta and shredded mozzarella or graviera to the egg mixture. Stir to combine.
5. Sprinkle in the flour and baking powder, then mix everything together until there are no lumps. The baking powder is the secret to getting that wonderful puffed, sponge-like texture.
6. Fold in the diced ham and any herbs you are using. Season with black pepper and taste before adding salt, as the feta can be quite salty on its own.
7. Pour the entire mixture into the prepared baking dish and spread it out evenly.
8. Bake for 35 to 45 minutes, or until the top is deeply golden and the center is set with just a very slight wobble.
9. Allow it to cool in the dish for at least 10 minutes before slicing into squares and serving.

Tips for the Best Results

Do not skip the resting time after baking. Letting the casserole sit before slicing helps it firm up so your squares hold their shape beautifully. If you are making this ahead for the week, store slices in an airtight container in the refrigerator for up to four days. Reheat in the microwave for about a minute or in a low oven for a few minutes to restore that slightly crisp edge.

Ways to Customize It

One of the best things about this dish is how adaptable it is. Swap the ham for crumbled cooked sausage, diced sundried tomatoes, sautéed spinach, or roasted red peppers. You can also go fully vegetarian by leaving out the meat entirely and leaning into fresh herbs and extra cheese. Some Greek cooks add a handful of cooked orzo or rice to the batter to make it even more hearty and filling.

Serving Suggestions

Serve warm squares of this casserole alongside a simple green salad, some crusty bread, or fresh fruit for a complete breakfast or brunch. It also works beautifully as a light lunch or an easy dinner when paired with a bowl of soup. However you choose to serve it, expect people to ask for the recipe — every single time.