Mediterranean Breakfast Bake

Name: Mediterranean Breakfast Bake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 cups fresh baby spinach leaves; 1/2 cup green onions, finely chopped; 3/4 cup canned artichokes (chopped, drained, and patted dry).; 1/2 cup kalamata olives (pitted); 1/2 cup diced red pepper; 1 tsp. garlic powder; 1 tbsp. fresh dill or 1/2 tsp. dried drill, chopped; 8 large eggs; 1/4 cup milk; 2 tbsp. grated parmesan cheese; 1 1/4 tsp. salt; 1/4 tsp. ground pepper; 1/2 cup crumbled feta cheese (optional)

This recipe is a perfect breakfast meal prep! Make it once and have a flavorful grab-and-go meal throughout the week.

Mediterranean Breakfast Bake

Recipe by Stephen Byrne

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

2 cups fresh baby spinach leaves
1/2 cup green onions, finely chopped
3/4 cup canned artichokes (chopped, drained, and patted dry).
1/2 cup kalamata olives (pitted)
1/2 cup diced red pepper
1 tsp. garlic powder
1 tbsp. fresh dill or 1/2 tsp. dried drill, chopped
8 large eggs
1/4 cup milk
2 tbsp. grated parmesan cheese
1 1/4 tsp. salt
1/4 tsp. ground pepper
1/2 cup crumbled feta cheese (optional)

Directions

Preheat oven to 375°F and spray a 9 x 13 baking dish with oil.
In a small bowl, combine the spinach, green onions, olives, artichokes, red pepper, garlic and dill. Pour into the casserole dish and spread evenly.
In another bowl, whisk together the eggs, milk, parmesan cheese, and salt and pepper. Mix in feta cheese and pour over vegetables.
Bake at 375°F for 32-35 minutes. Let sit for 8-10 minutes to firm up and cool before serving.