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Mediterranean Vegetable Egg Breakfast Casserole

A colorful egg casserole filled with spinach, peppers, tomatoes, olives, herbs, and creamy feta cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 8
Course: Breakfast
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 10 large eggs
  • 1 cup whole milk
  • 3 cups fresh spinach
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup sliced black olives
  • 1 small onion, diced
  • 1 1/2 cups crumbled feta cheese
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • Nonstick cooking spray

Method
 

  1. Preheat the oven to 375°F or 190°C and grease a 9×13-inch baking dish.
  2. Heat the olive oil in a skillet. Cook the onion and pepper for 4 minutes, then add the spinach and stir until wilted.
  3. Whisk the eggs, milk, oregano, garlic powder, salt, and black pepper in a large bowl.
  4. Add the cooked vegetables, tomatoes, olives, and feta to the eggs. Stir gently and pour into the baking dish.
  5. Bake for 35 to 40 minutes, until the center is set and the edges are lightly golden.
  6. Rest for 10 minutes before slicing. Cool freezer portions completely to reduce condensation.