Mediterranean-Inspired Healthy Breakfast Casserole with Vegetables
A healthy and delicious Mediterranean-inspired breakfast casserole featuring eggs, fresh vegetables, feta, sun-dried tomatoes, and Kalamata olives, perfect for a flavorful start to your day.
Equipment
- Oven
- Baking dish (9x9 inch)
- Large skillet
- Large bowl
Ingredients
Main Ingredients
- 8 large eggs
- 1/2 cup almond milk
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped sun-dried tomatoes oil-packed, drained
- 1/4 cup Kalamata olives pitted and halved
- 1 cup fresh spinach roughly chopped
- 1/2 small red onion finely diced
- 1/2 red bell pepper finely diced
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Cooking spray for greasing
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9x9 inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat, then sauté red onion and red bell pepper for 5-7 minutes until softened. Add minced garlic and spinach, cooking until the spinach wilts and excess liquid evaporates, then season with salt and pepper.
- In a large bowl, whisk together eggs, almond milk, dried oregano, salt, and black pepper until well combined.
- Spread the sautéed vegetable mixture evenly over the bottom of the prepared baking dish.
- Sprinkle the crumbled feta cheese, chopped sun-dried tomatoes, and Kalamata olives over the vegetables.
- Carefully pour the egg mixture over all ingredients in the baking dish.
- Bake for 30-40 minutes, or until the center is set and the top is lightly golden brown.
- Remove from oven and let rest for 5-10 minutes before slicing and serving.
Notes
This casserole is excellent for meal prepping; simply store individual portions in airtight containers in the refrigerator for up to 3 days. It can be enjoyed warm or cold. For a spicier kick, add a pinch of red pepper flakes to the vegetables while sautéing. You can also customize by adding other Mediterranean vegetables like zucchini or eggplant, ensuring they are finely diced and cooked down sufficiently to remove excess moisture.