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This Mediterranean Breakfast Casserole combines the bold flavors of sun-dried tomatoes, feta, and aromatic herbs. Perfect for mornings when you crave a touch of Mediterranean magic.
Type of Cuisine:
Mediterranean
Prep Time: 20 Minutes.
Cook Time: 35-45 minutes
How Many Servings?
8-10 Servings
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 ( whole or low fat) | |
| Salt and pepper to taste | |
| Fresh parsley for garnish (optional) |
Preparation
1
Prepare the Base
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with olive oil or nonstick spray. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and red bell pepper, and sauté for about 5 minutes, or until softened and fragrant.
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with olive oil or nonstick spray. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and red bell pepper, and sauté for about 5 minutes, or until softened and fragrant.
2
Add More Vegetables & Mediterranean Flavor
To the same skillet, add the minced garlic, halved cherry tomatoes, and chopped zucchini. Continue to sauté for another 5 minutes, or until all the vegetables are tender and fragrant. Next, stir in the cooked spinach, chopped sun-dried tomatoes, Kalamata olives, and a mix of fresh herbs—oregano, basil, and dill. This vibrant blend adds depth, color, and that signature Mediterranean flavor to your breakfast casserole.
To the same skillet, add the minced garlic, halved cherry tomatoes, and chopped zucchini. Continue to sauté for another 5 minutes, or until all the vegetables are tender and fragrant. Next, stir in the cooked spinach, chopped sun-dried tomatoes, Kalamata olives, and a mix of fresh herbs—oregano, basil, and dill. This vibrant blend adds depth, color, and that signature Mediterranean flavor to your breakfast casserole.
3
Assemble the Casserole Base
Spread the sautéed vegetable mixture evenly across the bottom of your prepared casserole dish. Then, sprinkle the crumbled feta cheese generously over the top, letting it nestle into the veggies for a rich, tangy layer of flavor.
Spread the sautéed vegetable mixture evenly across the bottom of your prepared casserole dish. Then, sprinkle the crumbled feta cheese generously over the top, letting it nestle into the veggies for a rich, tangy layer of flavor.
4
Add the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy. Carefully pour the egg mixture over the layered vegetables and feta in the casserole dish, making sure it spreads evenly and covers all the ingredients.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy. Carefully pour the egg mixture over the layered vegetables and feta in the casserole dish, making sure it spreads evenly and covers all the ingredients.
5
Bake the Casserole and Serve
Place the casserole in your preheated oven and bake for 35–45 minutes, or until the eggs are set and the top is lightly golden. Remove the casserole from the oven and let it rest for a few minutes to cool slightly. Slice into portions and serve warm. For a fresh finishing touch, garnish with a sprinkle of chopped parsley, if desired. Enjoy your Mediterranean Breakfast Casserole!
Place the casserole in your preheated oven and bake for 35–45 minutes, or until the eggs are set and the top is lightly golden. Remove the casserole from the oven and let it rest for a few minutes to cool slightly. Slice into portions and serve warm. For a fresh finishing touch, garnish with a sprinkle of chopped 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.