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Easy Mediterranean Breakfast Casserole

Close-up of a thick slice of easy mediterranean breakfast casserole featuring eggs, spinach, sun-dried tomatoes, and feta cheese.
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Prepare this simple, savory baked egg dish featuring classic Mediterranean flavors like feta, spinach, and olives. It is a low effort morning casserole perfect for meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cups fresh spinach, roughly chopped
  • 1 cup chopped cherry tomatoes
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup crumbled feta cheese
  • 8 large eggs
  • 1/2 cup milk (any kind)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from the heat.
  4. Spread the spinach and onion mixture evenly in the bottom of the prepared baking dish.
  5. Scatter the chopped tomatoes, olives, and feta cheese over the spinach mixture.
  6. In a separate bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.
  7. Pour the egg mixture evenly over the ingredients in the baking dish.
  8. Bake for 30 to 35 minutes, or until the eggs are set and the top is lightly golden.
  9. Let the casserole cool for 5 minutes before slicing and serving.

Notes

  • For an overnight Greek breakfast casserole, assemble all ingredients except the eggs and milk mixture. Cover and refrigerate for up to 12 hours. Before baking, pour the egg mixture over the top and let it sit at room temperature for 20 minutes before placing it in the preheated oven.
  • This recipe makes a great Mediterranean meal prep breakfast for the week.

Nutrition

Find it online: https://cravybite.link/easy-mediterranean-breakfast-casserole/