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Mediterranean Breakfast Casserole with Tomatoes

Transport your taste buds to the sunny Mediterranean with this veggie-packed breakfast casserole! Fresh tomatoes, spinach, and feta cheese create a lighter option that's still totally satisfying. It's like taking a mini vacation at your breakfast table—and your kids might actually eat their veggies before noon!
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. Preheat oven to 350°F. Grease a 9x13-inch baking dish with olive oil.
  2. In a large skillet over medium heat, warm olive oil. Sauté red onion and garlic for 3-4 minutes until softened. Add spinach and cook until wilted, about 2 minutes. Set aside to cool slightly.
  3. In a large bowl, whisk together eggs, half-and-half, oregano, basil, salt, and pepper.
  4. Spread bread cubes in the prepared baking dish. Layer spinach mixture, cherry tomatoes, olives, and feta cheese over the bread.
  5. Pour egg mixture evenly over everything, gently pressing down to submerge the bread.
  6. Cover tightly with foil and refrigerate for at least 1 hour or overnight (or freeze for later).
  7. Bake covered for 30 minutes, then uncover and bake for 10 more minutes until eggs are set and top is lightly golden. Let cool 5 minutes before serving. If frozen, thaw in refrigerator overnight before baking.