Bright, bold, and bursting with flavor—this Mediterranean Veggie Breakfast Casserole is a savory start to your day. Packed with nutrient-rich spinach, tangy sun-dried tomatoes, creamy feta, and fragrant herbs, it’s a colorful dish that feels like a mini vacation in every bite. Whether you’re meal-prepping or brunch-hosting, this one brings sunshine to the table.
1 tbsp olive oil
1 small red onion, diced
2 cups fresh spinach (or 1 cup thawed frozen spinach, squeezed dry)
½ cup sun-dried tomatoes, chopped
6 large eggs
½ cup milk (or unsweetened almond milk)
¾ cup crumbled feta cheese
1 tsp dried oregano
Salt & black pepper to taste
Optional: fresh parsley or basil for garnish
Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch baking dish.
In a skillet, heat olive oil over medium. Sauté onions until soft, about 3–4 minutes. Add spinach and cook until wilted.
Spread sautéed veggies in the dish. Sprinkle with sun-dried tomatoes and feta.
In a bowl, whisk eggs, milk, oregano, salt, and pepper. Pour evenly over the veggie mix.
Bake for 30–35 minutes, or until eggs are set and the top is lightly golden.
Let rest 5 minutes before slicing. Garnish with fresh herbs if desired.