Zesty Mediterranean Breakfast Bake
This Zesty Mediterranean Breakfast Bake is a flavorful and easy-to-make dish packed with fresh vegetables, salty feta, and savory sun-dried tomatoes. Perfect for a weekend brunch or a make-ahead breakfast.
Equipment
- oven
- baking dish (9x13 inch)
- large skillet
- large bowl
- whisk
- knife
Ingredients
Main Ingredients
- 15 large eggs
- 3/4 cup milk (any kind)
- 1 cup sun-dried tomatoes diced
- 1/2 cup Kalamata olives sliced
- 1 cup crumbled feta cheese
- 2 cups fresh spinach roughly chopped
- 1/2 medium onion chopped
- 1 bell pepper (any color) chopped
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt to taste (be mindful of salty feta and olives)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat, then sauté chopped onion and bell pepper for 5-7 minutes until softened.
- Add sun-dried tomatoes, Kalamata olives, spinach, and dried oregano to the skillet, sautéing for 2-3 minutes until spinach wilts and liquid evaporates.
- In a large bowl, whisk together the eggs, milk, black pepper, and a pinch of salt.
- Spread the cooked vegetable mixture evenly in the prepared baking dish.
- Sprinkle the crumbled feta cheese over the vegetables.
- Pour the egg mixture evenly over the vegetables and cheese.
Baking
- Bake for 35-40 minutes, or until the center is set and a knife inserted comes out clean.
- Let the casserole cool slightly for 10-15 minutes before slicing and serving.
Notes
Be mindful of the salt content from feta cheese and Kalamata olives when seasoning the egg mixture. You can easily adapt this recipe with other vegetables you have on hand, such as mushrooms or zucchini. For a richer flavor, consider adding a splash of cream to the egg mixture. This breakfast bake can be made ahead of time and reheated for a quick and delicious meal any day of the week.