Mediterranean Breakfast Bake

In this recipe, Amy Sotis, a local nutritionist, shows us how to make a delicious Mediterranean Breakfast Bake.

Mediterranean Breakfast Bake

Difficulty: Intermediate


Cooking time




  • 2 cups fresh baby spinach leaves

  • 1/2 cup green onions, finely chopped

  • 3/4 cup canned artichokes (chopped, drained, and patted dry).

  • 1/2 cup kalamata olives (pitted)

  • 1/2 cup diced red pepper

  • 1 tsp. garlic powder

  • 1 tbsp. fresh dill or 1/2 tsp. dried drill, chopped

  • 8 large eggs

  • 1/4 cup milk

  • 2 tbsp. grated parmesan cheese

  • 1 1/4 tsp. salt

  • 1/4 tsp. ground pepper

  • 1/2 cup crumbled feta cheese (optional)


  • Preheat oven to 375°F and spray a 9 x 13 baking dish with oil.

  • In a small bowl, combine the spinach, green onions, olives, artichokes, red pepper, garlic and dill. Pour into the casserole dish and spread evenly.

  • In another bowl, whisk together the eggs, milk, parmesan cheese, and salt and pepper. Mix in feta cheese and pour over vegetables. 

  • Bake at 375° for 32-35 minutes. Let sit for 8-10 minutes to firm up and cool before serving.

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