Greek Breakfast Casserole
by Amber Gray //
August 6, 2014 
Throw this easy to assemble Greek casserole together the night before a busy morning and simply bake while getting the kids ready for the day. It’s a healthy gourmet breakfast in just minutes!
Greek Breakfast Casserole
Throw this easy to assemble Greek casserole together the night before a busy morning and simply bake while getting the kids ready for the day. It’s a healthy gourmet breakfast in just minutes!
Yield:
6 servings
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients
- 1 1/2 tablespoon olive oil
- 2 large russet potatoes, finely diced
- 1 red bell pepper, diced
- 1 sweet onion, diced
- 7 mushrooms, diced
- 1 teaspoon garlic powder
- 9 large eggs
- 1/2 cup 1% milk
- 2 cups baby kale, chopped
- 1 cup crumbled feta cheese
- 1/2 cup shredded part-skim mozzarella
- 1 tomato, chopped
- 4 leaves basil, chopped
- 1 teaspoon pepper
Instructions
- Preheat oven to 350°F.
- Coat 13x9-inch baking dish with oil. Add potatoes, onions, peppers, mushrooms and season with garlic powder. Bake 15 minutes, or until just tender. Remove from heat.
- Mix eggs and milk in large mixing bowl. Stir in kale, feta, mozzarella, tomatoes, basil and pepper. Pour over baked vegetables and bake 20-25 minutes, or until set.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 327Total Fat: 18.36gCholesterol: 314mgSodium: 554mgCarbohydrates: 17.28gFiber: 2.08gProtein: 21.10g
So, I haven’t made this yet and I was just looking at the potato portion. Does it really just call for two potatoes? Or is that a typo?
That’s correct! Klondike Rose potatoes are larger red potatoes and we diced them up into small pieces for this recipe. Of course, you can always sub out different veggies or the amounts depending on your family’s preferences 🙂
– Amber, Produce for Kids