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Greek Breakfast Casserole with Olives

Transport your family to the Mediterranean with this vibrant breakfast casserole! Packed with spinach, feta, and briny olives, it's like a Greek vacation on your breakfast table. This one's perfect for meal prep—just pop it in the freezer and you've got a healthy, protein-packed breakfast ready whenever you need it.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 large eggs
  • 1 cup whole milk
  • 3 cups fresh spinach chopped
  • 1½ cups crumbled feta cheese
  • ¾ cup Kalamata olives pitted and halved
  • 1 cup cherry tomatoes halved
  • 4 cups cubed day-old bread French or sourdough
  • 1 medium red onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and spinach, cooking until spinach is wilted, about 2-3 minutes. Remove from heat.
  3. In a large bowl, whisk together eggs, milk, oregano, salt, and pepper until well combined.
  4. Layer the cubed bread in the prepared baking dish. Top with the sautéed spinach mixture, cherry tomatoes, olives, and feta cheese.
  5. Pour the egg mixture evenly over everything, pressing down gently to ensure the bread absorbs the liquid.
  6. Bake for 40-45 minutes, until the center is set and the top is golden brown. Let cool for 10 minutes before serving.
  7. To freeze: Let cool completely, cut into portions, wrap individually in plastic wrap and foil, and freeze for up to 3 months. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 20 minutes.