Mediterranean Breakfast Casserole

Name: Mediterranean Breakfast Casserole
Total time: 50 min
Yield: 12
Ingredients: Non-stick cooking spray; 4 large eggs; 8 egg whites; 1 cup skim milk; 1 Tbsp olive oil; 1 medium red onion, chopped; 1 tsp dried oregano; 1/2 tsp freshly ground black pepper; 3 garlic cloves, minced; 8 oz sliced baby bella mushrooms; 1 red bell pepper, stemmed, seeded and chopped; 1 green bell pepper, stemmed, seeded and chopped; 1 medium zucchini, chopped; 1 cup packed roughly chopped fresh baby spinach; 1/2 cup chopped fresh basil; 1/4 cup chopped fresh parsley; 2 cups cooked quinoa; 3/4 cup no salt added 1% low-fat cottage cheese, divided; 1/4 cup crumbled reduced fat feta cheese

By Adam Fisher

Published 3/25/2025

Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT

Approved for These Diets:

This easy Mediterranean Breakfast Casserole is baked to perfection with a vibrant blend of fresh vegetables and protein-packed eggs. Ready in under an hour, this Mediterranean diet recipe is ideal for quick and healthy breakfast meal prep or holiday brunches. You will also love how it is loaded with superfoods, including antioxidant-rich spinach and fluffy quinoa, along with a tangy combination of low-fat feta and cottage cheese. And no need to add extra salt! Infused with a fragrant mixture of fresh basil, parsley and oregano, this low sodium breakfast casserole is naturally packed with flavor.

Eating healthy in the morning is easy when you try any of our delicious heart-healthy breakfast recipes. And if you are entertaining, check out more of our healthy casserole recipes where you’ll find a tasty variety of breakfast-friendly recipes.

Total Time

50 minutes

Servings

12

Calories

132

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How to Make Mediterranean Breakfast Casserole

Step 1

Preheat oven to 350°F. Grease a 9x13-inch casserole dish with nonstick cooking spray; set aside.
Step 2

In a large mixing bowl, whisk together eggs, egg whites and milk; set aside.
Step 3

In a large skillet, heat the oil over medium heat until it begins to shimmer. Add onion, oregano, and black pepper. Cook, stirring occasionally, for 6 to 8 minutes, or until soft. Add garlic and cook until fragrant, about 30 seconds. Add the mushrooms, red bell pepper, green bell pepper, and zucchini, and cook, stirring occasionally, for 5 minutes. Add the spinach, basil, and parsley, tossing until spinach is just wilted, about 1 minute. Remove from heat.
Step 4

Spread 1 cup quinoa in an even layer in the prepared casserole dish. Spread half of the vegetable mixture on top of the quinoa, followed by half of the cottage cheese. Add a second layer of quinoa followed by the remaining vegetable mixture. Spoon the remaining cottage cheese on top in small dollops. Pour in the egg mixture and top with crumbled feta cheese.
Step 5

Bake for 40 to 45 minutes, or until eggs are set. Let stand 5 minutes before slicing and serving. Garnish with chopped basil and enjoy!

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Nutrition Facts

Serving Size:

1/2 cup

132

Calories

4

g

Fat

67

mg

Cholesterol

147

mg

Sodium

13

g

Carbs

1

g

Sat. Fat

2

g

Fiber

11

g

Protein

5

g

Sugars

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Mediterranean Breakfast Casserole

Ingredients

How to Make Mediterranean Breakfast Casserole

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Facts

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