This brunch bake is packed with nutrient-rich ingredients and bold Mediterranean flavors. It’s vegetarian-friendly, easy to prepare, and can be made ahead for stress-free mornings. The combination of roasted veggies, creamy feta, and herbs baked into fluffy eggs makes every bite feel like a special occasion—without requiring much effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Milk or cream
Cherry tomatoes
Red bell pepper
Zucchini
Red onion
Baby spinach
Kalamata olives (pitted and halved)
Feta cheese (crumbled)
Garlic
Olive oil
Dried oregano
Salt and pepper
Optional: fresh parsley or basil for garnish
Directions
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add chopped onion, bell pepper, zucchini, and garlic. Cook for 5–6 minutes until slightly tender.
Stir in the cherry tomatoes and spinach. Cook for 1–2 more minutes until the spinach is wilted.
In a large bowl, whisk together the eggs, milk or cream, oregano, salt, and pepper.
Spread the sautéed vegetables evenly in the baking dish. Top with olives and crumbled feta.
Pour the egg mixture over the veggies, ensuring everything is evenly distributed.
Bake for 30–35 minutes or until the eggs are set and the top is lightly golden.
Let cool for a few minutes before slicing. Garnish with fresh parsley or basil if desired.
Servings and timing
This recipe serves 6–8 and takes about 15 minutes to prepare and 30–35 minutes to bake, for a total of 45–50 minutes.
Variations
Add cooked quinoa or orzo for extra texture and protein.
Swap feta for goat cheese or shredded mozzarella.
Use sun-dried tomatoes instead of cherry tomatoes for a more intense flavor.
Add a pinch of crushed red pepper flakes for heat.
Use roasted eggplant or mushrooms to change up the veggie mix.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds or in the oven at 300°F until warmed through. This dish can also be enjoyed cold or at room temperature, making it perfect for meal prep.
FAQs
Can I make this brunch bake ahead of time?
Yes, you can prepare and bake it the day before. Just reheat when ready to serve.
Can I use egg whites only?
Yes, you can substitute whole eggs with egg whites or a carton of egg substitute.
Is this recipe suitable for vegetarians?
Yes, it’s naturally vegetarian and packed with plant-based nutrients.
Can I use other vegetables?
Absolutely. Mushrooms, eggplant, or artichoke hearts would all work well.
What’s the best type of cheese for this recipe?
Feta is traditional for a Mediterranean flavor, but goat cheese or mozzarella are also great options.
How do I know when the bake is done?
The center should be set, and a knife inserted should come out clean.
Can I freeze this brunch bake?
Yes, freeze individual slices in airtight containers for up to 2 months. Thaw overnight before reheating.
Can I add meat to this dish?
Yes, cooked sausage, or diced chicken can be added for a non-vegetarian version.
What can I serve with this?
Serve with a side salad, crusty bread, or fresh fruit for a complete brunch.
Can I make it dairy-free?
Yes, omit the cheese or use a dairy-free alternative, and use a non-dairy milk like almond or oat milk.
Conclusion
Mediterranean brunch bake is a flavorful, wholesome, and visually stunning dish that’s perfect for any breakfast or brunch gathering. With fresh vegetables, salty olives, creamy feta, and herby eggs, it offers a balanced and satisfying meal that’s both nutritious and delicious. Whether you’re entertaining or meal prepping, this dish is sure to impress and satisfy.
Mediterranean brunch bake is a vibrant and wholesome egg casserole filled with roasted vegetables, crumbled feta, and briny olives. Perfect for a healthy breakfast or brunch, it’s packed with bold Mediterranean flavors and makes a stunning centerpiece for any table.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6–8 servings
Category:Breakfast
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
10 large eggs
1/2 cup milk or cream
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 zucchini, diced
1/2 red onion, chopped
2 cups baby spinach
1/2 cup Kalamata olives, pitted and halved
3/4 cup crumbled feta cheese
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper, to taste
Optional: fresh parsley or basil for garnish
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, zucchini, and garlic. Cook for 5–6 minutes until vegetables begin to soften.
Stir in cherry tomatoes and spinach. Cook for 1–2 minutes until spinach wilts.
In a large bowl, whisk together eggs, milk or cream, oregano, salt, and pepper.
Spread the sautéed vegetables evenly in the prepared baking dish.
Top with olives and crumbled feta.
Pour the egg mixture over the vegetables and cheese, ensuring even distribution.
Bake for 30–35 minutes or until the eggs are set and the top is golden.
Let cool for a few minutes before slicing. Garnish with parsley or basil if desired.
Notes
Add cooked quinoa or orzo for extra texture and protein.Swap feta for goat cheese or shredded mozzarella.Use sun-dried tomatoes for a more intense flavor.Include mushrooms, eggplant, or artichoke hearts to change up the veggie mix.Reheats well and also tastes great at room temperature—ideal for meal prep or brunch buffets.
