A Greek breakfast casserole is a baked egg dish infused with Mediterranean ingredients like feta cheese, spinach, cherry tomatoes, and olives. It’s a healthy twist on traditional breakfast casseroles — lighter, fresher, and loaded with nutrients. The eggs provide a fluffy base while the feta and herbs add richness and tang, creating a satisfying, well-balanced meal that’s great for any time of day.
8 large eggs
½ cup milk (or almond milk for a lighter version)
1 cup baby spinach, chopped
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
⅓ cup kalamata olives, sliced
¾ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano (or Greek seasoning)
1 tablespoon olive oil
Non-stick spray or butter for greasing
Optional garnish: fresh dill or parsley
Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray.
In a skillet, heat olive oil over medium heat. Add onion and cook for 2–3 minutes until softened. Stir in spinach and cook until wilted. Remove from heat and let it cool slightly.
In a large bowl, whisk together eggs, milk, salt, pepper, and oregano until smooth.
Stir the cooked spinach mixture, cherry tomatoes, olives, and half of the feta cheese into the egg mixture. Pour it evenly into the prepared baking dish.
Sprinkle the remaining feta cheese on top for a golden, cheesy finish.
Bake for 35–40 minutes, or until the eggs are set and the top is lightly golden.
Let the casserole rest for 5–10 minutes before slicing. Garnish with fresh parsley or dill, and serve warm.
Find it online: https://gordonramsayeats.com/greek-breakfast-casserole/