Mediterranean Breakfast Casserole: A Healthy Delight

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Published: 8/9/2023

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Dive into a Mediterranean morning with my quick and delectable Breakfast Casserole. Packed with zest, cheese, and hearty herbs, it’s a sunrise on a plate!

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Type of Cuisine:

Mediterranean

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Prep Time: 20 Minutes.

Total Time: 35-45 minutes

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How Many Servings?

8-10 Servings

Table of Contents

Wake up to the vibrant flavors of the Mediterranean with this delicious and easy-to-make Breakfast Casserole. This recipe combines an array of fresh ingredients, featuring everything from zesty sun-dried tomatoes to crumbled feta cheese and a hearty medley of herbs. It’s a fresh, flavorful, and wonderfully satisfying dish embodying the Mediterranean diet’s spirit.

This Mediterranean Breakfast Casserole is simple, making it a breeze for novice cooks. It’s perfect for making ahead, saving time in the morning. Prepare the night before, pop it in the oven in the morning, and serve a crowd.

If you love egg-based dishes as much as I do, you might also want to check out my Mediterranean Quiche and Frittata recipes. They’re similarly packed with Mediterranean flavors and easy to prepare. Perfect for brunch, a light dinner, or even as leftovers for tomorrow’s lunch!

So why not bring a touch of the Mediterranean to your breakfast table? This casserole celebrates robust flavors and is a wonderful way to start your day.

How to Best Serve Your Mediterranean Casserole

This versatile Mediterranean Breakfast Casserole can shine as a centerpiece for breakfast, brunch, early lunch, or dinner. Its robust flavors and hearty ingredients make it satisfying and fulfilling, yet it remains light enough to pair with various side dishes.

To complement the flavors of this casserole, consider serving it alongside a refreshing salad. A traditional Fattoush salad offers a delightful contrast with its zingy dressing and crisp vegetables. A simple baby spinach salad dressed with a light vinaigrette or a vibrant watermelon salad would also pair beautifully.

For those who love the earthy sweetness of beets, a roasted beet salad adds a lovely splash of color to the meal and pairs wonderfully with the flavors in the casserole.

If you’re serving this casserole for brunch or an early lunch, consider adding a sweet note to your meal with some freshly baked muffins. Blueberry muffins or carrot muffins offer a lovely balance of sweetness that works well with the savory casserole.

This Mediterranean Breakfast Casserole is flexible and can be paired with almost any side you fancy. Feel free to get creative and let this casserole be the star of your meal!

Quick Tips for a Perfect Casserole

Making a great casserole is all about the little touches. Remember these pointers:

  1. Swap the Greens: No spinach? Use kale or other leafy greens. Just don’t overcook!
  2. Fresh Over Dry: Fresh herbs give your casserole a vibrant flavor.
  3. Olive Oil: A light brush prevents sticking and adds flavor.
  4. Chop Evenly: Uniform pieces ensure even cooking.
  5. Season as You Go: Don’t forget to season your veggies during sautéing.

Elevate Your Casserole: Variations & Pro Tips

  • Egg and Milk Blend: Whisk together right before you pour to ensure even mixing.
  • Test for Ready: A knife or skewer should come out clean.
  • Plan Ahead: Prep it, refrigerate, then simply adjust the baking time.
  • Patient Serving: Allow it to rest a bit before slicing for clean cuts.

These tweaks can transform a good casserole into a great one!

Ingredient List
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Preparation

1.
Measured ingredients for Mediterranean Breakfast Casserole: spinach, sun-dried tomatoes, feta cheese, and fresh herbs. Sautéing chopped onion and red bell pepper in olive oil over medium heat.
Preparation: Preheat your oven to 375°F and lightly oil a 9x13 inch casserole dish.
Cook the Vegetables: Heat the olive oil over medium heat in a large skillet. Add the chopped onion and red bell pepper, sautéing until they soften (about 5 minutes).
Mark as complete
2.
Adding minced garlic, cherry tomatoes, and zucchini to the sautéing onion and bell pepper mix.
Add More Veggies: To the same skillet, add the minced garlic, halved cherry tomatoes, and chopped zucchini. Continue to sauté until all the vegetables are tender, which should take about another 5 minutes.
Mix in Remaining Veggies & Herbs: Stir in the cooked spinach, chopped sun-dried tomatoes, chopped Kalamata olives, chopped fresh oregano, chopped fresh basil, and chopped fresh dill.
Mark as complete
3.
Sautéed Mediterranean veggies spread evenly in a casserole dish. Vegetable casserole base sprinkled with crumbled feta cheese
Prepare the Casserole Base: Spread the sautéed vegetable mixture evenly at the bottom of the prepared casserole dish. Sprinkle the crumbled feta cheese on top of the vegetables.
Mark as complete
4.
Egg mixture poured over a veggie and feta layered casserole Mediterranean casserole baking in the oven, eggs setting, and top turning golden.
Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Combine: Pour the egg mixture over the vegetables and cheese in the casserole dish, ensuring that the ingredients are evenly distributed.
Mark as complete
5.
Slice of Mediterranean casserole plated beside the main dish, ready to savor.
Bake: Place the casserole in the preheated oven and bake for 35-45 minutes, or until the eggs are set, and the top is lightly golden.
Cool & Serve: Once done, remove the casserole from the oven and let it sit for a few minutes to cool slightly. Then slice and serve, garnishing with additional fresh parsley if desired.
Enjoy your Mediterranean breakfast casserole!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
1 tablespoon olive oil
1 medium red onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 medium zucchini, chopped
1 cup cooked spinach
1/2 cup sun-dried tomatoes, chopped
1/2 cup pitted Kalamata olives, sliced
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh dill, chopped
1 cup feta cheese, crumbled
12 large eggs
1/2 cup milk of choice
Salt and pepper to taste
Fresh parsley for garnish (optional)

Preparation

1
Preparation: Preheat your oven to 375°F and lightly oil a 9x13 inch casserole dish. Cook the Vegetables: Heat the olive oil over medium heat in a large skillet. Add the chopped onion and red bell pepper, sautéing until they soften (about 5 minutes).
2
Add More Veggies: To the same skillet, add the minced garlic, halved cherry tomatoes, and chopped zucchini. Continue to sauté until all the vegetables are tender, which should take about another 5 minutes. Mix in Remaining Veggies & Herbs: Stir in the cooked spinach, chopped sun-dried tomatoes, chopped Kalamata olives, chopped fresh oregano, chopped fresh basil, and chopped fresh dill.
3
Prepare the Casserole Base: Spread the sautéed vegetable mixture evenly at the bottom of the prepared casserole dish. Sprinkle the crumbled feta cheese on top of the vegetables.
4
Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Combine: Pour the egg mixture over the vegetables and cheese in the casserole dish, ensuring that the ingredients are evenly distributed.
5
Bake: Place the casserole in the preheated oven and bake for 35-45 minutes, or until the eggs are set, and the top is lightly golden. Cool & Serve: Once done, remove the casserole from the oven and let it sit for a few minutes to cool slightly. Then slice and serve, garnishing with additional fresh parsley if desired. Enjoy your Mediterranean breakfast casserole!

Recipe Tips & Suggestions

Storage and Reheat Instructions:

Storing Leftovers: Refrigeration: Allow the casserole to cool completely. Cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days.

Freezing: For longer storage, wrap the casserole (either the whole thing or individual slices) securely in plastic wrap and then aluminum foil. Label with the date and store in the freezer for up to 3 months.

Reheating:

From the Fridge: If the casserole has been stored in the refrigerator, preheat your oven to 350°F (175°C). Remove any wrapping from the casserole and place it in the oven. Heat for 15-20 minutes or until warmed through.

From the Freezer: It's best to thaw the casserole overnight in the refrigerator before reheating. Once thawed, follow the above instructions. If you need to heat directly from frozen, add an additional 15-20 minutes to the reheating time.

From the Freezer: It's best to thaw the casserole overnight in the refrigerator before reheating. Once thawed, follow the above instructions. If you need to heat directly from frozen, add an additional 15-20 minutes to the reheating time.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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