Mediterranean Breakfast Casserole Delight
A delightful and healthy breakfast casserole packed with Mediterranean flavors. Perfect for a weekend brunch or meal prepping for the week.
Equipment
- large bowl
- 9x13 inch baking dish
- plastic wrap
Ingredients
Main Ingredients
- 12 large eggs
- 1/2 cup unsweetened almond milk
- 1 cup cooked chicken breast, diced
- 2 cups chopped spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup Kalamata olives, sliced
- 1 cup feta cheese, crumbled
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon dried oregano
- Cooking spray
Instructions
Preparation
- Chop the chicken, spinach, sun-dried tomatoes, and slice the olives.
- In a large bowl, whisk together eggs, almond milk, salt, pepper, and oregano until well combined.
Assembly
- Grease a 9x13 inch baking dish with cooking spray.
- Evenly spread the chicken, spinach, sun-dried tomatoes, and olives in the bottom of the dish.
- Sprinkle with crumbled feta cheese.
Pour & Chill
- Pour the egg mixture over the ingredients. Cover and refrigerate overnight.
Baking (Morning)
- The next morning, preheat oven to 375°F (190°C).
- Remove casserole from the refrigerator and let it sit for 15-20 minutes while the oven preheats.
Bake & Serve
- Remove plastic wrap and bake for 40-50 minutes, or until the center is set and the top is lightly golden brown.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
This casserole can be prepared the night before for an easy morning bake, or baked immediately for same-day enjoyment or meal prep. It reheats well for quick weekday breakfasts.