Breakfast and brunch casseroles are always a hit, especially if they can be made the night before. This baked Greek omelet casserole recipe is loaded with vegetables, eggs and creamy feta cheese. Amazing! (It's also great for lunch with a salad.)
This egg casserole is quick to prepare, so making it the morning of is no big deal. But if you want to make it the night before, simply cover and refrigerate. The next day, uncover and pop it into the oven. Store the leftovers covered in the refrigerator for up to four days.
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 red bell pepper, cored, seeded and chopped
- 6 ounces baby spinach or 8 ounces frozen spinach, thawed, drained and squeezed dry
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh dill
- 12 eggs
- 2 cups milk
- 1 tablespoon Dijon mustard
- 4 ounces crumbled feta cheese
- chopped parsley, for garnish (optional)
Here's how to make it:
- Heat the olive oil in a skillet. Add the onion and bell pepper. Season with salt and pepper. Cook until softened, about 5 minutes. Add the spinach and garlic. Cook until spinach wilts and liquid had evaporated, about 3 minutes. Stir in the dill. Pour the mixture into a greased 13x9-inch baking dish.
- Whisk the eggs, milk and mustard together. Season with salt and pepper. Pour the mixture over the vegetables. Sprinkle with the feta cheese.
- Bake in a preheated 375-degree F oven until golden and a knife comes out clean, about 40 minutes.
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