Mediterranean Breakfast Casserole
This Mediterranean breakfast casserole is a healthy, protein-packed dish made with eggs, spinach, tomatoes, and feta cheese. It is easy to prepare, perfect for meal prep, and delivers a satisfying balance of flavors that will keep you full and energized throughout the morning.
Ingredients
Casserole Base
- 8 eggs
- 60 ml milk optional, can use low carb alternative
- 100 g fresh spinach chopped and drained if needed
- 150 g cherry tomatoes halved
- 80 g feta cheese crumbled
- 1 small onion finely chopped
- 1 tbsp olive oil for greasing
- 1 tsp dried oregano
- 0.5 tsp salt adjust to taste
- 0.5 tsp black pepper
Instructions
- Preheat your oven to 190°C (375°F) and lightly grease a baking dish with olive oil.
- Prepare the vegetables by chopping the onion, halving the cherry tomatoes, and roughly chopping the spinach if needed. Drain excess moisture from spinach.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and dried oregano until well combined.
- Add the spinach, tomatoes, onion, and crumbled feta cheese to the egg mixture. Stir gently to combine.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let the casserole rest for 5 to 10 minutes before slicing and serving.
Notes
To avoid a watery casserole, make sure to drain excess moisture from vegetables like spinach and tomatoes before adding them. You can customize this dish by adding bell peppers, zucchini, mushrooms, or olives. For a dairy-free version, omit the feta or use a plant-based alternative. This casserole is ideal for meal prep and can be stored in the refrigerator for up to 4 days or frozen for longer storage.