Best 3 Greek Breakfast Casserole Recipes

Indulge in the flavors of the Mediterranean with a delightful Greek breakfast casserole, a culinary journey that promises a harmonious blend of savory and aromatic ingredients. This traditional Greek dish, known as "Psomi Kokkinisto," is a delectable one-pan meal that combines fluffy bread with a rich tomato-based sauce, succulent ground beef or sausage, and a symphony of herbs and spices. Explore variations of this classic recipe, including a vegetarian option bursting with roasted vegetables and a special casserole featuring layers of phyllo dough, each layer infused with a distinct flavor. Discover the secrets of preparing this hearty and comforting dish, perfect for a leisurely brunch or a satisfying family breakfast.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK OMELETTE CASSEROLE

Greek Omelette Casserole image

Greek Omelette Casserole, a fluffy breakfast omelet recipe loaded with the bold flavors of sun dried tomatoes, feta cheese, spinach, garlic, and herbs.

Provided by Sommer Collier

Categories Breakfast

Time 45m

Number Of Ingredients 11

Ingredients

12 large eggs
2 cups whole milk
8 ounces fresh spinach
2 cloves garlic, (minced)
12 ounces artichoke salad ((with olives and peppers) drained and chopped)
5 ounces sun dried tomato feta cheese, (crumbled)
1 tablespoon fresh chopped dill ((1 teaspoon dried dill))
1 teaspoon dried oregano
1 teaspoon lemon pepper
1 teaspoon salt
4 teaspoons olive oil, (divided)

Steps:

Preheat oven to 375 degrees F. Chop the fresh herbs and artichoke salad.
Set a skillet over medium heat and add 1 tablespoon olive oil. Sauté the spinach and garlic until wilted, about 3 minutes.
Oil a 9x13 inch baking dish and layer the spinach and artichoke salad evenly in the dish.
In a medium bowl, whisk together the eggs, milk, herbs, salt and lemon pepper.
Pour the egg mixture over vegetables and sprinkle with feta cheese. Bake in the center of the oven for 35-40 minutes until firm in the center.

Nutrition Facts : ServingSize 1 piece, Calories 186 kcal, Carbohydrate 5 g, Protein 10 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 225 mg, Sodium 546 mg, Fiber 1 g, Sugar 3 g

GREEK EGG CASSEROLE

Greek Egg Casserole image

Here's a dish that'll keep the peace when you've got a house full of people with different tastes-perfect for holidays and special occasions. The Greek flavor profile is bright but savory, with zing from lemon and the fragrance of fresh herbs infusing the eggs-perfect for a morning meal that'll wake up your senses. This dish is vegetarian, but with three kinds of cheese and an array of fresh vegetables-the heavy cream doesn't hurt either-it's so hearty and richly flavored that no one will miss the bread or meat. Egg bakes in a 13x9 are one of our favorite entertaining solutions, feeding a big group without taking the host away from the party with tons of kitchen chores. And nothing could make life easier on the host than bringing a dish that everyone loves to the table-so keep this recipe handy for when you need to do just that.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

12 eggs
1 cup heavy whipping cream
4 cups lightly packed fresh baby spinach
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded mozzarella cheese (4 oz)
1/3 cup diced red onion
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano leaves
1 cup diced tomato
1/2 cup crumbled feta cheese (2 oz)
2 tablespoons fresh dill weed
1 lemon, cut in wedges

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in spinach, Monterey Jack and mozzarella cheeses, onion, salt, pepper flakes and oregano. Pour into baking dish.
Bake 38 to 43 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Top with tomato, feta and dill; serve with lemon wedges.

Nutrition Facts : Calories 400, Carbohydrate 6 g, Cholesterol 355 mg, Fat 3, Fiber 1 g, Protein 22 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 4 g, TransFat 1 g

GREEK EGG CASSEROLE

Greek Egg Casserole image

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

Ingredients

cooking spray
1 tablespoon butter
1 ½ onions, chopped
1 ½ cups frozen chopped spinach
20 large eggs
2 cups milk
2 teaspoons salt
2 teaspoons ground black pepper
2 (14 ounce) cans fire-roasted diced tomatoes, drained
1 ½ cups crumbled feta cheese

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

Tips:

Use high-quality ingredients for the best flavor and texture.
Grate the zucchini and onion finely so that they blend well with the other ingredients.
Season the casserole generously with salt and pepper to taste.
Don't overmix the batter, as this can make the casserole dense and tough.
Bake the casserole until it is golden brown and a toothpick inserted into the center comes out clean.
Let the casserole cool slightly before serving so that it is easier to slice.

Conclusion:

This Greek breakfast casserole is a delicious and easy-to-make dish that is perfect for a weekend brunch or a weekday breakfast. It is packed with zucchini, onion, feta cheese, and eggs, and it is seasoned with a variety of herbs and spices. The casserole is baked until it is golden brown and bubbly, and it is served warm with a side of toast or fruit.