Mediterranean Breakfast Casserole
This Mediterranean breakfast casserole recipe is made with eggs, milk, ham, onions, peppers, spinach, feta cheese, and shredded hashbrowns. It only takes minutes to throw together. Plus you can make it ahead of time, so it makes the perfect meal prep breakfast or for something like Christmas morning.
Equipment
- 1 Casserole dish
Ingredients
- 10 eggs
- 1 cup milk any kind of milk should work
- 2 cups hashbrowns, shredded and dethawed
- 1 cup ham, diced
- ½ cup white onion, diced
- ½ cup red pepper, diced
- ½ cup yellow pepper, diced
- 1 cup raw spinach
- 5 oz feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1 ½ tsp salt
- 1 sprig green onion, chopped optional for topping
Instructions
- Preheatoven to 350 degrees Fahrenheit
- Greasea glass 9x13" casserole dish and add the dethawed shredded hashbrowns tothe dish. Press them down until you have an even layer covering the bottom
- Add the diced ham, onions, peppers, spinach, and feta cheese to the pan making sureall the toppings are spread evenly.
- In a small bowl, crack all the eggs and whisk in the milk, garlic, salt, and pepper. Pour the mixture into the casserole dish
- Place in the oven uncovered and allow to cook for 45-55 minutes or until edges are set and middle will be just a little jiggly.
- Leftovers can be stored in the fridge and enjoyed for around 4 days. Just simply reheat in the microwave and top with green onions if desired.