Get ready to savor a Greek-inspired egg bake perfect for your weekend breakfast or brunch! This savory casserole brings together pita bread, veggies, olives, cheese, and eggs in a delightful bake that’s not only tasty but also great for your weekly meal prep.
Whip up this Greek-style egg bake casserole for a delicious morning treat you’ll wake up excited for! Sautéed veggies, olives, cheese, and eggs mingle with fresh pita bread for a flavorful breakfast baked to perfection in the oven, creating a satisfying meal for everyone!
Craft this simple Greek egg bake casserole using sautéed veggies, fresh pita bread, eggs, and a cheesy twist for a scrumptious savory breakfast choice!
Greek Egg Bake Casserole
- 1 tablespoon olive oil
- 1 diced red onion
- 5 ounces fresh spinach
- 1/2 cup sliced pitted kalamata olives
- 3/4 cup chopped tomatoes
- 4 6- inch pita bread (sliced into triangles)
- 1/2 cup crumbled feta cheese
- 3/4 cup shredded mozzarella cheese
- 8 large eggs
- 2 cups milk
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9 x 12-inch (23 x 30 cm) baking dish.
- Heat olive oil in a large frying pan over medium-high heat. Sauté diced red onions for about 5 minutes until lightly golden.
- Add fresh spinach to the pan and sauté for an extra 2-3 minutes until wilted.
- Stir in sliced kalamata olives and diced tomatoes into the vegetable mix.
- Spread sliced pita bread in the prepared baking dish. Layer sautéed veggies over the pita, then sprinkle with crumbled feta and shredded mozzarella.
- In a separate bowl, whisk together eggs, milk, dried oregano, salt, and pepper.
- Pour the egg mixture evenly over the ingredients in the baking pan.
- Let the mixture sit for 30 minutes to soak, or refrigerate overnight.
- Bake the strata in the oven for 40-50 minutes until puffed up and golden brown.
- Allow the strata to rest for 15 minutes before serving to set and cool slightly. Enjoy your delicious Greek egg bake!
