Looking for the perfect make-ahead breakfast casserole? This delicious and healthy vegetarian egg casserole may just be the ticket! Prepared Mediterranean-style with vegetables, shallots, fresh herbs and other Mediterranean favorites like feta, olives, and artichoke hearts, it is loaded with flavor and texture.
This egg casserole is versatile, and you can make it your own by changing up the veggies or even adding a meat of your choice. Be sure to grab my tips and freezing instructions!
- 7 to 8 large eggs
- 1 1/2 cups milk (I used 2% milk)
- 1/2 tsp baking powder
- Kosher salt and black pepper
- 1 tsp dry oregano
- 1 tsp sweet paprika
- 1/4 tsp nutmeg
- 3 slices bread (toast), cut into 1/2 inch pieces (use whole grain bread for Mediterranean diet option)
- 2 shallots, thinly sliced
- 1 tomato, small diced
- 3 oz sliced mushrooms (any kind), optional
- 4 oz artichoke hearts from a can, drained and quartered
- 2 oz pitted kalamata olives, sliced
- 2 to 3 oz crumbled feta cheese
- 1 oz chopped fresh parsley (about 1 cup loosely packed)
- Extra virgin olive oil (I used Private Reserve Greek olive oil)
- 1 bell pepper (any color), sliced into rounds
- Heat oven to 375 degrees F and adjust an oven rack to the middle
- In a large mixing bowl, whisk together the eggs, milk, baking powder, salt, pepper, and spices.
- To the egg mixture, add the bread pieces, shallots, tomatoes, mushrooms, artichoke hearts, kalmata olives, feta and parsley. Mix until everything is well combined.
- Lightly brush a 9" x 13" casserole dish with extra virgin olive oil. Transfer the egg and vegetable mixture into the casserole dish and spread evenly. Arrange the bell pepper slices on top.
- Place the egg casserole on the middle rack of your heated oven and bake for about 35 to 45 minutes or until the eggs are cooked through and the center of the casserole looks firm (test with a toothpick or a fork).
- Allow a few minutes for the casserole to settle before cutting throgh and serving.
- Prepare Ahead Tips: You can prepare the egg casserole and assemble in the casserole dish (up to step #4). Cover tightly and refrigerate for 1 night. When ready to bake, follow with step #5. It does help to bring the egg casserole a bit closer to room temperature before baking. Another option is to simply prep the ingredients and store each in a separate container in the fridge overnight, the next day, you can easily mix the eggs and assemble the egg casserole to bake. I personally prefer this option.
- Can you Freeze Egg Casserole? The answer is yes. Before baking, you can prepare this egg casserole and assemble in a casserole dish (up to step #4.) Wrap tightly with plastic wrap and foil and freeze until later use. Thaw in fridge overnight and continue with baking (step #5). It does help to bring it closer to room temperature before baking, if you have the time.
- Leftovers? Already cooked egg casserole can be stored in the fridge for 3 to 4 nights. Reheat in a low-heated oven or microwave. You can also freeze cooked egg casserole. It's best to portion the egg casserole into pieces, wrap tightly with plastic wrap and aluminum foil and freeze individual pieces. Reheat from frozen or thaw in fridge overnight.
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- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
Keywords: Vegetarian Egg Casserole, Egg Casserole, Breakfast Casserole