Mediterranean Breakfast Casserole
I'm excited to share with you my Mediterranean Breakfast Casserole, vegetarian and high in protein! Quick and easy to make, it is an ideal breakfast for all the family, and a perfect way to trick your picky eater child into eating more veggies! Plus, it is super meal-prep-friendly: you can make it ahead in less than forty-five minutes and enjoy it all week on the go!
Ingredients
- 5 cloves Garlic minced
- ½ Onion diced
- 2 Tomato medium-sized, sliced into thin rounds
- 4 handfuls Spinach
- ½ Red Bell Peper small dice
- 1 cup Artichoke Hearts canned or roasted
- 12 Eggs
- 1 cup Milk
- 1 tsp Salt
- ½ tsp Pepper
- ½ tbsp Basil dried
- 2 tsp Oregano dried
- ½ tsp Thyme dried
- ⅖ cup Feta Cheese
- Top with fresh herbs like Rosemary, Basil, or Thyme optional
Instructions
- Wash and cut all the veggies.
- Squeeze the liquid out of artichoke hearts and dice them too.
- Whisk the eggs in a large bowl.
- Add milk and all the condiments (salt, pepper, and your spices of choice).
- Incorporate then all the veggies, except for the tomatoes, and stir them well.
- Grease the casserole with olive oil.
- Pour the mixture in the pan, and then sprinkle the feta cheese on top, and add the diced tomatoes.
- If you like, top the casserole with fresh herbs like rosemary, basil, or thyme.
- Place the casserole in a preheated oven, and cook it until the center is well done (you can use a toothpick and see if it comes out clean).
Notes
Nutrition
Nutrition Facts
Mediterranean Breakfast Casserole
Amount per Serving
Calories
191
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
287
mg
96
%
Sodium
692
mg
30
%
Potassium
258
mg
7
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!