Zesty Mediterranean Egg & Feta Bake
A flavorful and zesty Mediterranean-inspired egg and feta bake, perfect for breakfast, brunch, or a light meal. It features spinach, sun-dried tomatoes, Kalamata olives, and crumbled feta cheese with eggs and milk.
Equipment
- 9x13 inch baking dish
- skillet
- large bowl
- whisk
Ingredients
Main Ingredients
- 1 cup chopped spinach fresh or frozen, thawed and squeezed dry
- 1/2 cup chopped sun-dried tomatoes oil-packed, drained
- 1/4 cup Kalamata olives halved
- 4 ounces crumbled feta cheese
- 8 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon olive oil for sautéing
- 3-4 whole-wheat bread slices, cubed (for a heartier bake, omit for crustless)
Instructions
Preparation
- Grease a 9x13 inch baking dish with butter or cooking spray.
- Heat olive oil in a skillet and sauté fresh spinach and sun-dried tomatoes for 2-3 minutes; if using frozen spinach, simply warm it with the tomatoes.
- If desired, spread cubed bread evenly in the bottom of the prepared baking dish.
- Distribute the sautéed vegetable mixture, Kalamata olives, and crumbled feta cheese over the bread or directly into the dish.
- In a large bowl, whisk together eggs, milk, dried oregano, garlic powder, salt, and pepper until smooth.
- Pour the egg mixture over the vegetables and feta in the baking dish, then cover and refrigerate for at least 4 hours or overnight.
Baking
- Preheat your oven to 375°F (190°C).
- Bake for 35-45 minutes, until the edges are set and the center has a slight wobble; for a browned top, broil for the last 1-2 minutes, watching carefully.
- Let the bake stand for a few minutes before slicing and serving.
Notes
This bake is perfect for meal prepping and can be enjoyed hot or cold. For an extra kick, add a pinch of red pepper flakes to the egg mixture. You can also customize the vegetables with bell peppers or zucchini.