Mediterranean Egg Casserole
This egg casserole is full of flavor inspired by the Mediterranean. It's so easy and delicious for breakfast or brunch and pairs well with bacon, my cheesy hashbrowns, and mimosas. Let's get cooking!
Equipment
- 1 whisk
Ingredients
- 3 tbsp olive oil
- 10 eggs
- 1 cup whole milk
- 1/2 cup sundried tomatoes chopped
- 1 cup spinach chopped
- 1 cup feta cheese crumbled
- 2 green onions thinly sliced
- ¼ tsp salt
- ⅛ tsp pepper
- ½ tsp Italian seasoning
- 6 basil optional
Instructions
- Preheat oven to 350℉.
- Prepare a 9x13 oven safe dish by drizzing the bottom with olive oils. Set aside.3 tbsp olive oil
- In a large bowl, mix eggs and milk.10 eggs, 1 cup whole milk
- Add in remaining ingredients and whisk together until they are creamy and smooth.1/2 cup sundried tomatoes, 1 cup spinach, 1 cup feta cheese, 2 green onions, ¼ tsp salt, ⅛ tsp pepper, ½ tsp Italian seasoning
- Pour the mixture into the prepared baking dish.
- Bake for 40 minutes or up to one hour. The dish will be done when the top is golden brown and no longer jiggles in the center.
- Top with basil (optional). Serve and enjoy.6 basil
Notes
I
Nutrition
Calories: 213kcal | Carbohydrates: 7g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 225mg | Sodium: 387mg | Potassium: 401mg | Fiber: 1g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 4mg | Calcium: 177mg | Iron: 2mg