Print

Mediterranean Veggie Breakfast Bake: 8 Amazing Bites

Mediterranean Veggie Breakfast Bake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bright, savory, and bursting with Mediterranean flavor, this veggie-packed breakfast bake is as nourishing as it is beautiful. With baby spinach, roasted red peppers, tangy feta, and briny olives folded into fluffy baked eggs, it’s a lighter start to your day that still satisfies.

Ingredients

Scale
  • 8 large eggs
  • ½ cup milk (dairy or unsweetened almond)
  • 1 cup chopped fresh spinach
  • ½ cup roasted red peppers, chopped
  • ¼ cup crumbled feta cheese
  • ¼ cup sliced black or Kalamata olives
  • ¼ cup diced red onion
  • ½ tsp dried oregano
  • Salt & pepper to taste
  • Olive oil spray (for greasing)

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
  2. In a skillet over medium heat, sauté red onion until soft (about 2–3 minutes).
  3. In a large bowl, whisk eggs, milk, oregano, salt, and pepper.
  4. Stir in spinach, red peppers, olives, onion, and feta.
  5. Pour mixture into the prepared dish.
  6. Bake for 30–35 minutes, or until eggs are set in the center.
  7. Cool slightly before slicing and serving.

Notes

  • For easier cleanup, line the baking dish with parchment paper.
  • Ensure frozen spinach is thoroughly thawed and squeezed dry to prevent a watery bake.
  • Sautéing the onions first enhances their sweetness and mellows their sharpness.
  • Let the bake cool for 5-10 minutes before slicing for cleaner cuts.
  • Garnish with fresh herbs like parsley, dill, or chives for added freshness and color.
  • This Mediterranean veggie breakfast bake can be made ahead and reheated.

Nutrition

Find it online: https://yummywords.com/mediterranean-veggie-breakfast-bake/

×