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

Amber Gray
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!
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Breakfast & Brunch
Servings 6 servings
Calories 327 kcal

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 to mato chopped
  • 4 leaves basil chopped
  • 1 teaspoon pepper

Instructions
 

  • Preheat oven to 350°F.
  • Coat 13×9-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

Calories: 327kcalCarbohydrates: 17.28gProtein: 21.1gFat: 18.36gCholesterol: 314mgSodium: 554mgFiber: 2.08g
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