MEDITERRANEAN BREAKFAST BAKE RECIPES

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MEDITERRANEAN EGG CASSEROLE RECIPE - BETTYCROCKER.COM



Mediterranean Egg Casserole Recipe - BettyCrocker.com image

Infuse your kitchen with the flavors of the Mediterranean, and bake up this delicious savory dish. Great to serve for brunch or as a special family dinner.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
1/4 cup chopped red onion
1/2 cup chopped red bell pepper
1 tablespoon finely chopped garlic (about 4 cloves)
2 cups packed fresh baby spinach, coarsely chopped
6 cups cubed (1-inch) French baguette
1 1/2 cups crumbled feta cheese (6 oz)
1/2 cup shredded Parmesan cheese
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained well and coarsely chopped
1/3 cup pitted kalamata olives, halved
1/4 cup sun-dried tomatoes packed in oil, drained, chopped
10 eggs
2 cups milk
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick pan, heat vegetable oil over medium heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach, and cook about 1 minute or until starting to wilt.
  • In baking dish, layer half of the baguette, 1 cup of the feta cheese, 1/4 cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomato. Layer remaining baguette, and top with remaining 1/2 cup feta cheese. In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.
  • Bake 40 to 45 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

Nutrition Facts : Calories 360 , CarbohydrateContent 24 g, CholesterolContent 270 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 880 mg, SugarContent 7 g, TransFatContent 0 g

MEDITERRANEAN EGG BAKE RECIPE | LAND O’LAKES



Mediterranean Egg Bake Recipe | Land O’Lakes image

A typical breakfast dish served for supper can be a nice change in the evening routine.

Provided by Land O'Lakes

Categories     Egg Bake    Egg    Egg    Breakfast and Brunch

Total Time 0 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
1 medium (1 cup) red bell pepper, chopped
1 medium (1/2 cup) onion, chopped
1 1/2 cups fresh spinach leaves, washed, stems removed, torn
1/2 cup milk
8 large Land O Lakes® Eggs
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 ounces (1/2 cup) feta cheese, crumbled
1 teaspoon Land O Lakes® Butter with Olive Oil & Sea Salt
1 medium (1 cup) tomato, coarsely chopped
1 tablespoon finely chopped fresh basil leaves

Steps:

  • Heat oven to 350°F.
  • Melt 2 tablespoons Butter with Olive Oil in 10-inch skillet; add bell pepper and onion. Cook over medium heat, stirring occasionally, 5-6 minutes or until vegetables are softened. Stir in spinach. Continue cooking, stirring occasionally, 1-2 minutes or until spinach is wilted.
  • Combine milk, eggs, garlic salt and pepper in bowl; stir with whisk. Add cooked vegetables and feta cheese; stir until well mixed.
  • Place 1 teaspoon Butter with Olive Oil in 10-inch glass pie pan. Place in heated oven until melted; swirl to coat pan. Pour egg mixture into prepared pan. Bake 30-35 minutes or until egg mixture is set in center and edges are lightly browned. Let stand 5 minutes.
  • Combine tomato and basil in bowl. Spoon over top of egg bake. Cut into wedges.

Nutrition Facts : Calories 190 calories, FatContent 13 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 30 milligrams, SodiumContent 330 milligrams, CarbohydrateContent 6 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 11 grams

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