Mediterranean Diet Savory Breakfast Egg Bake
Start your day with a burst of flavor and nutrition with this Mediterranean Diet Savory Breakfast Egg Bake! Packed with hearty vegetables like spinach, zucchini, red bell peppers, and cherry tomatoes, this dish is a colorful and flavorful way to fuel your morning. Elevated with crumbled feta cheese, fresh basil, and a hint of garlic, this protein-packed egg bake offers a wholesome, low-carb breakfast option that aligns perfectly with the Mediterranean diet. It's easy to prepare, taking just 20 minutes of prep time before baking to golden perfection in the oven. Perfect for meal prepping or feeding a crowd, this all-in-one dish serves six and pairs beautifully with a crisp side salad or whole-grain toast. Don't miss out on this healthy Mediterranean-inspired breakfast idea that’s bursting with vibrant flavors!
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Recipe Information
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 2 cups spinach leaves, fresh
- 8 large eggs
- 0.5 cup milk
- 0.75 cup feta cheese, crumbled
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with some olive oil to prevent sticking.
In a skillet, heat the olive oil over medium heat. Add the chopped red onion and diced red bell pepper. Sauté for about 5 minutes until the vegetables start to soften.
Add the diced zucchini and minced garlic to the skillet. Cook for another 3-4 minutes until the zucchini is tender.
Stir in the fresh spinach leaves and cook for about 2 minutes until they are wilted. Remove the skillet from heat and set the vegetable mixture aside to cool slightly.
In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the crumbled feta cheese, salt, and black pepper.
Add the cooled vegetable mixture to the egg mixture and stir well to combine.
Pour the egg and vegetable mixture into the prepared baking dish, spreading it evenly.
Distribute the cherry tomato halves evenly over the top of the egg mixture, cut side up.
Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is lightly golden.
Remove from the oven and let it cool for a few minutes. Sprinkle with chopped fresh basil before serving.
Slice the egg bake into squares and serve warm. Enjoy your savory Mediterranean-inspired breakfast!
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1649 mg | 550% | |
| Sodium | 5004 mg | 218% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 29.8 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 1509 mg | 116% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3036 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
