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Close-up of Mediterranean vegetable casserole with visible red pepper, zucchini, and spinach.

Mediterranean Veggie Breakfast Casserole | Easy & Make-Ahead!

Enjoy a vibrant and flavorful Mediterranean Veggie Breakfast Casserole, perfect for a make-ahead brunch or a healthy weekday breakfast. Packed with colorful vegetables, feta cheese, and sun-dried tomatoes, this casserole is both delicious and nutritious.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1 red bell pepper chopped
  • 1 zucchini chopped
  • 1/2 red onion chopped
  • 1 cup chopped spinach
  • 1/2 cup sun-dried tomatoes oil-packed, drained and chopped
  • 1/2 cup crumbled feta cheese
  • 6 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Kalamata olives, artichoke hearts Optional

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a skillet. Add bell pepper, zucchini, and red onion. Cook until softened, about 5-7 minutes.
  3. Stir in spinach and sun-dried tomatoes. Cook until spinach is wilted, about 1-2 minutes.
  4. Remove from heat and let cool slightly.
  5. In a large bowl, whisk together eggs, milk, salt, and pepper.
  6. Add the cooked vegetables and feta cheese to the egg mixture. Stir to combine.
  7. Pour the mixture into the prepared baking dish.
  8. Bake for 25-30 minutes, or until the casserole is set and lightly golden brown.
  9. Let cool slightly before serving. Can be made ahead and reheated.

Notes

Feel free to add other vegetables like mushrooms or asparagus. For a spicier kick, add a pinch of red pepper flakes.