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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 | |
| 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.