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Mediterranean Egg Casserole
Mediterranean Egg Casserole
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Mediterranean-inspired savory bake, perfect for brunch or special family dinners.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F. Grease a 13x9-inch (3-quart) baking dish with cooking spray. In an 8-inch nonstick pan over medium heat, sauté onion, bell pepper, and garlic in vegetable oil for 3 to 5 minutes until slightly softened. Add spinach and cook for about 1 minute until just starting to wilt.
  • Arrange a layer of half the baguette, 1 cup of feta cheese, 1/4 cup Parmesan cheese, the bell pepper mix, artichokes, olives, and sun-dried tomatoes in a baking dish. Add the remaining baguette and top with the remaining 1/2 cup feta cheese. In a large bowl, whisk together eggs and milk; stir in red pepper flakes, salt, and pepper. Pour over the bread mixture, gently pressing down. Finish off by sprinkling the remaining 1/4 cup of Parmesan cheese over the top.
  • Bake until the top is a beautiful golden brown and the center is perfectly cooked through. Allow it to rest for 15 minutes before indulging.

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