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Mediterranean Breakfast Casserole with Tomatoes

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 10 large eggs
  • 1/2 cup half-and-half
  • 2 cups fresh spinach roughly chopped
  • 1½ cups cherry tomatoes halved
  • 1 cup crumbled feta cheese
  • 1/2 cup sliced Kalamata olives
  • 4 cups cubed sourdough bread
  • 1/2 cup diced red onion
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Method
 

  1. Heat oven to 350°F; oil a 9x13-inch dish.
  2. Heat oil in a large skillet over medium; cook onion and garlic 3-4 minutes until softened, then spinach about 2 minutes until wilted. Cool slightly.
  3. Whisk eggs, half-and-half, oregano, basil, salt, and pepper in a large bowl.
  4. Layer bread, spinach mixture, tomatoes, olives, and feta in dish.
  5. Pour eggs evenly over filling; press gently to submerge bread.
  6. Cover tightly with foil; refrigerate at least 1 hour or overnight, or freeze for later.
  7. Bake covered 30 minutes, then uncovered 10 minutes until eggs set and top is lightly golden. Cool 5 minutes. If frozen, thaw refrigerated overnight before baking.