MEDITERRANEAN EGG CASSEROLE
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
Categories Breakfast
Time 1h30m
Yield 8
Number Of Ingredients 16
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, Carbohydrate 24 g, Cholesterol 270 mg, Fat 2 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 0 g
MEDITERRANEAN EGG CASSEROLE FOR TWO RECIPE - (4.3/5)
Provided by Loni
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Beat eggs, milk, salt and pepper with a fork. Add cubed sausage link pieces, feta and artichoke hearts and combine. Add cubed bread and combine until all pieces of bread are coated with egg and the mixture becomes thick. Pour into a small, greased casserole dish (less than 1 quart in size). Top with a sprinkle of extra feta, if desired. Bake for 25 to 30 minutes or until done.
VEGETARIAN EGG CASSEROLE
Looking for the perfect make-ahead breakfast casserole? This delicious and healthy vegetarian egg casserole may just be the ticket! Prepared Mediterranean-style with vegetables, shallots, fresh herbs and other Mediterranean favorites like feta, olives, and artichoke hearts, it is loaded with flavor and texture. This egg casserole is versatile, and you can make it your own by changing up the veggies or even adding a meat of your choice. Be sure to grab my tips and freezing instructions!
Provided by Suzy Karadsheh
Categories Entree
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees F and adjust an oven rack to the middle
- In a large mixing bowl, whisk together the eggs, milk, baking powder, salt, pepper, and spices.
- To the egg mixture, add the bread pieces, shallots, tomatoes, mushrooms, artichoke hearts, kalmata olives, feta and parsley. Mix until everything is well combined.
- Lightly brush a 9" x 13" casserole dish with extra virgin olive oil. Transfer the egg and vegetable mixture into the casserole dish and spread evenly. Arrange the bell pepper slices on top.
- Place the egg casserole on the middle rack of your heated oven and bake for about 35 to 45 minutes or until the eggs are cooked through and the center of the casserole looks firm (test with a toothpick or a fork).
- Allow a few minutes for the casserole to settle before cutting throgh and serving.
Nutrition Facts : Calories 126 calories, Sugar 2.1 g, Sodium 205.8 mg, Fat 6.3 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.3 g, Protein 7 g, Cholesterol 112.7 mg
SLOW-COOKER MEDITERRANEAN EGG CASSEROLE
Give the menu some Mediterranean flair with Slow-Cooker Mediterranean Egg Casserole. Try this delicious Slow-Cooker Mediterranean Egg Casserole today!
Provided by My Food and Family
Categories Home
Time 8h25m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Line a 4-quart slow cooker with a disposable slow cooker liner and spray with cooking spray. Heat a large sauté pan over medium-high heat and cook the prosciutto slices until crisp, about 3-4 minutes. Transfer to a plate.
- Melt the butter in the same pan and cook the mushrooms and red bell peppers until softened, about 4 minutes, stirring occasionally. Pour the potatoes into the slow cooker and top with layers of half of the mushroom and bell pepper mixture, then half of the spinach, artichoke hearts and sun-dried tomatoes. Sprinkle half of the cheddar and Swiss cheese over the vegetables and repeat with the rest of the veggies, cheddar and Swiss cheeses. Top with chunks of the goat cheese.
- In a 4-cup glass measuring cup, whisk the eggs with the mustard. Whisk in the milk. Season to taste, then pour evenly over the layers of veggies and cheese. Top with the crisped prosciutto.
- Cook for 8-10 hours on low, or 4-5 hours on high or until eggs are set. Remove liner from the slow cooker and let sit for about 10 minutes then remove the liner. Slice and serve with basil leaves.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 195 mg, Sodium 450 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 4 g, Protein 18 g
MEDITERRANEAN EGGS
How would you like breakfast for dinner? Basil and tomato spark up this scramble for two.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
- Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
- As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.
Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 425 mg, Fat 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 3 g, TransFat 0 g
EGG CASSEROLE FOR TWO
This is just an easy tasty casserole for breakfast or even sometimes for a light dinner. I season it with mediterranean sea salt - it is a mix of salt, garlic, basil and oregano
Provided by Ceezie
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray 2 cup baker with cooking spray.
- Mix eggs and milk together. Add ham, cheese and green onion. Place bread cubes in mixture and let set for a few minutes.
- Place in baker and bake for 25-30 minutes.
Nutrition Facts : Calories 331, Fat 16.2, SaturatedFat 6.8, Cholesterol 352.6, Sodium 1100.6, Carbohydrate 19.1, Fiber 1.2, Sugar 0.9, Protein 25.7
GREEK EGG CASSEROLE
I came up with this when I was in the mood for a Greek omelet but wanted enough to feed a family without spending all evening in the kitchen. Make once and done! Perfect for those breakfast-for-dinner days.
Provided by Britt
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
- Melt butter in a medium skillet over medium heat. Add onions and cook, stirring occasionally, until soft, 5 to 7 minutes.
- Meanwhile, heat another pan over medium heat. Cook spinach until heated through, about 5 minutes. Drain.
- Whisk eggs, milk, salt, and pepper together in a large bowl until well combined and foamy. Add the onions, spinach, tomatoes, and feta cheese and stir to combine. Pour egg mixture into the prepared dish.
- Bake in the preheated oven until eggs are set, 30 to 35 minutes.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 12.9 g, Cholesterol 399 mg, Fat 17 g, Fiber 2 g, Protein 19.3 g, SaturatedFat 7.8 g, Sodium 1116.3 mg, Sugar 7.5 g
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