Disclosure: I was compensated for this post. All opinions on this blog are my own.
Some of my best memories are of Christmas mornings. My sisters and I would have to stay in bed till at least 7am – my parent’s rule. The anticipation was almost too hard to stand. We couldn’t wait to tear out of bed to see what was under the Christmas tree. We’d anxiously watch the clock until the numbers hit 7:00 and then run excitedly to wake up our parents to start the festivities.
Though we could look to see what Santa brought, we’d have to wait a bit longer for my parents to grab themselves a coffee and my mom to pop breakfast in the oven. While it was baking, we had to pose for photos in front of the tree. Looking back at those photos, I can see the excitement gleaming from our eyes.
Christmas breakfasts typically were overnight breakfast casseroles. My mom loved their simplicity of preparing everything the night before. The only task you had to do the day of is bake and eat. Mind you, back then I didn’t appreciate her efforts. I scarfed down breakfast so I could get to the main event – the presents!
Now that I’m an adult, I can appreciate my parent’s rules. I changed them a bit though. We still get up no earlier than 7am, but we eat after the presents, not before. I guess there is still a child in me somewhere.
Mediterranean Brunch Bake
I did follow my mom’s footsteps and go with a breakfast/brunch casserole for Christmas day. Not only are they super easy to make, but they are also delicious. And you can get as creative as you like! I whipped up this mouthwatering Mediterranean Brunch Bake that is perfect to serve to your family and friends this holiday season. It’s loaded with delicious flavour and a surefire hit.
It’s an egg-based casserole filled with Mediterranean-style veggies like zucchini, red & green peppers, tomatoes along with creamy feta cheese and black olives. To save time and add even more flavour, I used Burnbrae Farms Egg Creations Whole Eggs Veggie & Feta. I love that it’s loaded with ingredients that I used in this dish. In fact, it was the inspiration for this recipe.
Though this product would be amazing on its own (hello omelettes!), I love how it well it worked in this casserole. It turned out beautifully and I’m saving it to make again on Christmas morning.
Each bite is full of savoury flavour. I love the smooth, creaminess of the feta and eggs. This recipe is a keeper! I know what I want to make if I have some overnight guests. My family gobbled up this dish faster than you can say “Christmas!”.
Do all the prep work the night before, cover and pop it in the fridge overnight. The next morning, simply bake and enjoy.
Pick up some Burnbrae Farms Whole Eggs Veggie & Feta or try some of their other flavours and see what you can create. Egg Creations also come in Mushroom & Spinach, Cheese & Chive and Garden Vegetable.
For more holiday entertaining recipes, check out these Portobello Mushroom Egg Bake, Tomato Asparagus Tart and Yorkshire Puddings with Cheese and Chives.
You might also like this Scrambled Egg Casserole, BBQ Eggs or Baked Zucchini.
What do you normally serve for your holiday breakfast/brunch?
Connect with Burnbrae Farms on Twitter, Facebook, Instagram and Pinterest.
Mediterranean Brunch Bake
Packed with the distinct flavours of the Mediterranean, including salty feta and olives, fresh herbs and loads of veggies, this is the perfect vegetarian brunch dish!
- 2 500g Burnbrae Farms Egg Creations Whole Eggs Veggie & Feta
- 1 tbsp extra virgin olive oil
- 1 small red onion, chopped
- 2 zucchini, chopped
- 1 red pepper, chopped
- 2 tomatoes, seeded and diced
- 1 green pepper, chopped
- 1 tsp fresh thyme
- 1 tbsp fresh basil, chopped
- 1/2 cup black olives, sliced
- 1 cup feta cheese, crumbled
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat oven to 375F. Spray a 9 x 13 casserole dish with cooking spray.
- Heat olive oil over medium high heat in a skillet. Add red onion, zucchini, red pepper and green pepper. Sauté until softened, about 5 to 7 minutes. Spread in the greased casserole dish.
- Pour both cartons of Egg Creations on top. Spread thyme, basil, tomatoes, black olives, feta cheese, salt and pepper over top.
- Bake 35 minutes. Serve hot.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 302Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 508mgSodium: 608mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 21g
Lois Christensen says
Thank you for joining our Delicious Dishes Recipe Party last week! We featured your recipe today!
Can I make this with real eggs, feta, red peppers, etc? If so, how much of each would I use?
Since the recipe has feta and red peppers in it already, I think you’d be fine with those amounts. As for the eggs, I’d say around 9 eggs should work.
Kay Eisenreich says
I can’t find the eggs recommended. How many eggs would I use?
Each container is 9 eggs so it would be 18.
Sharoon L Safstrom says
I’m confused, Stacie, If using real eggs is it 9 or 18? To one question, you said 9 and to another you said 18!?
Sorry I just realized that! I used two of these cartons here: https://www.burnbraefarms.com/en/products/egg-creations/egg-creations-whole-eggs-original
Each carton says it is the equivalent of 9 eggs so that’s where I got the 18 eggs from. It’s hard to judge since this was an old sponsored post that I need to update. So sorry for the confusion!
Dena Galler says
This must be an old post as the Burnbrae Farms Whole Eggs Veggie & Feta doesn’t even exist on company’s website.