Mediterranean Brunch Bake
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?
You’ll also like Philly Cheesesteak Squares and Ham and Swiss Croissant Bake.
Connect with Burnbrae Farms on Twitter, Facebook, Instagram and Pinterest.
Mediterranean Brunch Bake
Ingredients
- 2 cartons Burnbrae Farms Egg Creations Whole Eggs Veggie & Feta 500g cartons
- 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
- ½ cup black olives sliced
- 1 cup feta cheese crumbled
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F. Spray a 9 x 13 inch 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.
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Can you freeze this? Do you bake it first?
Yes, you can freeze it for up to 3 months. I would bake it first then freeze.
Love the sound of this recipe! I am considering making this into individual servings by using the paper liners for muffin tins. Has anyone tried this? Would you recommend any sort of thickening agent?
Thank you for your feedback!
Kimber in Dallas, TX USA
I wouldn’t use paper liners. Grease the muffin tin very good though! You shouldn’t need an thickening agent.
Have you ever made this ahead of time? Or at least parts of it (sautéing veggies) and assembled and baked day of?
Yes, you can make ahead. Prepare and store in the fridge and then bake the next day when you ready to serve.
Delicious and taking it to a brunch tomorrow!
This must be an old post as the Burnbrae Farms Whole Eggs Veggie & Feta doesn’t even exist on company’s website.
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!
I can’t find the eggs recommended. How many eggs would I use?
Each container is 9 eggs so it would be 18.
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.
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