A rustic presentation of Mediterranean egg casserole, elegantly arranged on a wooden table. The casserole is baked to golden perfection in a ceramic dish, featuring fluffy eggs combined with feta cheese, cherry tomatoes, spinach, and Kalamata olives. Fresh basil and a sprinkle of crumbled feta garnish the top. A serving spoon rests inside, revealing the colorful and hearty layers. Scattered around are extra cherry tomatoes, olives, and a small dish of tzatziki. Soft natural lighting enhances the fresh and inviting feel, with gentle shadows and a hint of rustic kitchen charm in the background.

Mediterranean Egg Casserole

Portions:8
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 tablespoon vegetable oil
  • ¼ cup chopped red onion
  • ½ cup chopped red bell pepper
  • 1 tablespoon finely chopped garlic
  • 2 cups packed fresh baby spinach leaves coarsely chopped
  • 6 cups cubed 1 inch baguette
  • 1½ cups crumbled feta cheese 6 oz
  • ½ cup shredded Parmesan cheese 2 oz
  • 1 jar 6 oz marinated artichoke hearts, well drained, coarsely chopped
  • ⅓ cup pitted kalamata olives halved
  • ¼ cup sun-dried tomatoes in oil drained, chopped
  • 10 eggs
  • 2 cups milk
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructies

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 8-inch nonstick skillet, heat oil over medium heat.
  • Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened.
  • Add spinach; cook about 1 minute or until it begins to wilt.
  • In baking dish, layer half of the baguette pieces, 1 cup of the feta cheese, ¼ cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomatoes.
  • Top with remaining baguette pieces and remaining ½ cup feta cheese.
  • In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper.
  • Pour over bread mixture, pressing down slightly.
  • Sprinkle with remaining ¼ cup Parmesan cheese.
  • Bake uncovered 40 to 45 minutes or until golden brown and center is just set.
  • Let stand 15 minutes before serving.

Notes / Tips / Wine Advice:

Make-Ahead Magic

You can assemble this casserole as directed the night before; cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.

Kitchen Secrets

Arugula or baby kale would also work as a substitute for spinach in this recipe.
————————————————————————————————–
Recipe Category Brunch / Eggs
Holliday: Christmas
Translate »