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Easy Mediterranean Breakfast Casserole

Mediterranean Breakfast Casserole
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This casserole is an egg-based dish inspired by Mediterranean flavors. It features vegetables like spinach, tomatoes, and bell peppers, along with tangy feta cheese and aromatic herbs. It’s naturally low in carbs, high in protein, and rich in antioxidants, making it both delicious and nutritious.

Ingredients

Scale

  • 8 large eggs

  • 1 cup milk (or unsweetened almond milk for a lighter version)

  • 2 cups fresh spinach, chopped

  • 1 red bell pepper, diced

  • 1 small zucchini, diced

  • 1 small red onion, finely chopped

  • 1 cup cherry tomatoes, halved

  • 1 cup crumbled feta cheese

  • ½ cup shredded mozzarella (optional for creaminess)

  • 1 tablespoon olive oil (for sautéing)

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 2 tablespoons fresh parsley or dill, chopped (optional garnish)

Instructions

Step 1: Preheat oven

Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Step 2: Sauté vegetables

Heat olive oil in a skillet. Cook onion, zucchini, and bell pepper until softened. Add spinach and cook until wilted.

Step 3: Mix egg base

In a large bowl, whisk eggs, milk, oregano, garlic powder, salt, and black pepper until smooth.

Step 4: Assemble casserole

Spread sautéed vegetables evenly in the baking dish. Add cherry tomatoes and sprinkle with feta. Pour the egg mixture over, then top with mozzarella if using.

Step 5: Bake casserole

Bake uncovered for 35–40 minutes, or until eggs are set and the top is golden.

Step 6: Rest and serve  

Let the casserole rest for 5–10 minutes before slicing. Garnish with fresh parsley or dill.

Find it online: https://gordonramsayeats.com/mediterranean-breakfast-casserole/