Description
A delicious Mediterranean-inspired breakfast casserole made with fluffy eggs, fresh spinach, tangy feta cheese, sweet bell peppers, and juicy cherry tomatoes. Perfect for breakfast, brunch, or meal prep.
Ingredients
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Extra virgin olive oil
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Baby spinach, chopped
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Red bell pepper, finely diced
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Scallions, sliced
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Large eggs
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Milk
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Fresh parsley, chopped
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Feta cheese, crumbled
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Cherry tomatoes, halved
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Sea salt and black pepper, to taste
Instructions
1. Prepare the Oven
Preheat the oven to 375°F (190°C). Lightly grease a medium casserole dish with one teaspoon of extra virgin olive oil.
2. Add the Vegetables
Spread the chopped baby spinach, diced red bell pepper, and sliced scallions evenly across the bottom of the prepared casserole dish. Season lightly with salt and black pepper.
3. Whisk the Eggs
In a medium bowl, whisk together the eggs, milk, and freshly chopped parsley until smooth and slightly frothy. Season with salt and black pepper to taste.
4. Assemble the Casserole
Pour the egg mixture evenly over the vegetables. Sprinkle the crumbled feta cheese over the top, then arrange the halved cherry tomatoes across the casserole.
5. Bake Until Set
Bake in the preheated oven for approximately 25–30 minutes, or until the center is fully set and the top is lightly golden.
6. Rest and Serve
Remove from the oven and allow the casserole to rest for 5 minutes before slicing. Serve warm and enjoy!
Notes
Best Tip: Thoroughly dry the baby spinach before adding it to the casserole. Excess moisture can make the finished egg casserole watery.
Make-Ahead Tip: Chop the vegetables the night before and refrigerate them in an airtight container. Assemble the casserole just before baking.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Warm individual portions in the microwave or oven until heated through to 165°F.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking