Mediterranean Breakfast Casserole Recipe

There’s something truly magical about Mediterranean cuisine – its vibrant colors, bold flavors, and the way it effortlessly brings people together around the table. Our Mediterranean Breakfast Casserole is no exception. Packed with artichokes, sun-dried tomatoes, olives, and crumbled feta cheese, this dish isn’t just breakfast; it’s an experience. Perfect for family gatherings, weekend brunches, or a delightful treat to start your day, this casserole embodies the essence of shared, joyful moments. Let’s create a Mediterranean feast that celebrates family, creativity, and the delightful journey of cooking together!

Recipe Summary:

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Skill Level: Easy

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup pitted Kalamata olives, sliced
• 1 red bell pepper, chopped
• 6 large eggs
• 1/2 cup milk
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• Fresh basil or parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and fragrant, about 5 minutes.
3. Add the chopped artichoke hearts, sun-dried tomatoes, olives, and red bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally. Remove from heat.
4. In a large mixing bowl, whisk the eggs, milk, dried oregano, salt, and pepper together until well combined.
5. Spread the vegetable mixture evenly in the prepared baking dish. Pour the egg mixture over the vegetables, ensuring an even distribution.
6. Sprinkle the crumbled feta cheese on top.
7. Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden brown.
8. Remove from the oven and let it cool slightly before slicing. Garnish with fresh basil or parsley, if desired.
9. Serve warm with a side of freshly baked pita bread and a small dish of olives.

Helpful Tips

• If you’re short on time, you can prep the vegetable mixture the night before and store it in the refrigerator. In the morning, just whisk the eggs and assemble the casserole.
• If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the vegetable mixture.

Storage Instructions

Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

Ingredient Substitutions

• You can substitute the feta cheese with shredded mozzarella or goat cheese for a different flavor profile.
• For a dairy-free option, use a plant-based milk and skip the cheese or use a dairy-free cheese alternative.

Pairings

This Mediterranean Breakfast Casserole pairs beautifully with a fresh green salad, a bowl of tangy tzatziki on the side, and a refreshing glass of freshly squeezed orange juice. For a complete Mediterranean experience, enjoy it with a hot cup of herbal tea or a light, fruity white wine.

At Zynahz, we believe that cooking is more than just making meals; it’s about creating memories, sharing love, and celebrating the joy of food. We hope this Mediterranean Breakfast Casserole brings delight to your table and inspires you to explore new flavors with your family. We’d love to see your creations, so don’t forget to share your results with us! Spread the love by sharing this recipe with your friends and family, and dive into more culinary adventures by following Zynahz on social media and subscribing to our newsletter. Let’s cook, share, and celebrate together!