Dinner

Mediterranean Breakfast Casserole Recipe

Name: Mediterranean Breakfast Casserole Recipe
Prep time: 15 min
Cook time: PT-491929H54M53S
Total time: PT-491929H54M53S
Cuisine: Mediterranean
Ingredients: Non-stick cooking spray; 4 large eggs; 8 egg whites; 1 cup skim milk; 1 Tbsp olive oil; 2 cups cooked quinoa; 3/4 cup no salt added 1% low-fat cottage cheese, divided; 1/4 cup crumbled reduced fat feta cheese; 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

ByLila Prescott February 11, 2026February 11, 2026

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Introduction

This Mediterranean Breakfast Casserole is a vibrant, healthy start to your day, combining fresh vegetables, fluffy quinoa, and protein-packed eggs. Ready in under an hour, it’s perfect for meal prep or a cozy brunch with family and friends.

The image shows a clear glass baking dish filled with a colorful vegetable frittata, with a piece already cut out from the bottom left corner. The frittata has multiple layers: a creamy yellow egg base mixed with green spinach leaves, red bell pepper chunks, brown mushroom slices, and bits of green herbs scattered throughout. On top, there are small green basil leaves placed for decoration. The dish is set on a white marbled surface with a white and red checkered cloth partially visible to the left. Nearby, there is a white bowl with rice garnished with a small green leaf and a green zucchini lying on the surface close to the dish. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat oven to 350°F. Grease a 9×13-inch casserole dish with non-stick cooking spray and set aside.
Step 2: In a large mixing bowl, whisk together eggs, egg whites, and milk; set aside.

Step 3: Heat olive oil in a large skillet over medium heat until shimmering. Add onion, oregano, and black pepper. Cook, stirring occasionally, for 6 to 8 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Step 4: Add mushrooms, red bell pepper, green bell pepper, and zucchini. Cook, stirring occasionally, for 5 minutes. Stir in spinach, basil, and parsley, cooking until spinach is just wilted, about 1 minute. Remove from heat.
Step 5: Spread 1 cup quinoa evenly in the casserole dish. Layer half the vegetable mixture on top, followed by half the cottage cheese. Add a second quinoa layer, then the remaining vegetables. Dollop remaining cottage cheese on top. Pour the egg mixture over everything and sprinkle with crumbled feta cheese.

Step 6: Bake 40 to 45 minutes until eggs are set. Let stand for 5 minutes before slicing. Garnish with chopped basil and serve.

Tips & Variations

Cook the vegetables thoroughly to avoid a watery casserole by allowing moisture to evaporate.
For extra protein, add 1 cup cooked, crumbled low-sodium chicken or turkey sausage.

Omit quinoa for a lower-carb version; the casserole will be lighter but still flavorful.
Swap in other vegetables like asparagus, broccoli, or kale, sautéed until wilted.
This casserole can be baked in a 12-cup muffin tin for portion control; bake 20-25 minutes at 350°F until set.

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 60-90 seconds or in a toaster oven at 350°F for about 10 minutes until heated through. You can also assemble the casserole the night before, cover tightly, and refrigerate for up to 24 hours before baking; add 5-10 minutes to baking time if baking directly from the fridge.

How to Serve

A clear glass rectangular baking dish on a white marbled surface holds a colorful vegetable egg casserole with one piece cut out from the bottom left corner. The casserole has two main layers: the bottom layer is a mix of sautéed vegetables including visible spinach leaves, red bell pepper pieces, and mushrooms, creating a colorful collage of green, red, and brown hues; the top layer is a pale yellow cooked egg custard with green herb flecks dotted throughout. Two bright green basil leaves garnish the top near the center. Around the dish are fresh ingredients including a zucchini at the bottom, a small white bowl of grated cheese with a basil leaf on top to the right, and a white bowl with mushrooms on the upper left corner. A red and white checkered cloth is partially visible beneath the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can you eat eggs on a Mediterranean diet?

Yes, eggs are a good source of protein and fit well within the Mediterranean diet when eaten in moderation a few times per week, emphasizing whole foods.

Can I make this breakfast casserole the night before?

Absolutely. Assemble the casserole in the baking dish, cover tightly, and refrigerate overnight. Bake straight from the fridge, adding 5-10 minutes to the baking time.

Why is my egg casserole watery and how can I fix it?

Excess moisture from vegetables usually causes a watery casserole. Make sure to cook vegetables thoroughly to evaporate water and only wilt the spinach slightly before adding to the casserole.

What is a typical breakfast on the Mediterranean diet?

Typical breakfasts include whole grains like oats or quinoa, fresh fruit, nuts, seeds, yogurt, and healthy fats. This casserole fits perfectly by combining protein-rich eggs, whole-grain quinoa, and plenty of fresh vegetables.