Breakfast Casserole Greek Recipes

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GREEK BREAKFAST CASSEROLE



Greek Breakfast Casserole image

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!

Provided by Amber Gray

Categories     Breakfast & Brunch

Time 50m

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 350°F.
  • Coat 13x9-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 Facts : Calories 327 kcal, Carbohydrate 17.28 g, Protein 21.1 g, Fat 18.36 g, Cholesterol 314 mg, Sodium 554 mg, Fiber 2.08 g, ServingSize 1 serving

GREEK BREAKFAST CASSEROLE



Greek Breakfast Casserole image

This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! -Lauri Knox, Pine, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound Italian turkey sausage links, casings removed
1/2 cup chopped green pepper
1 shallot, chopped
1 cup water-packed artichoke hearts, rinsed, drained and chopped
1 cup chopped fresh broccoli
1/3 cup sun-dried tomatoes (not packed in oil), chopped
6 large eggs
6 large egg whites
3 tablespoons fat-free milk
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup crumbled feta cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage, green pepper and shallot over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain. Transfer mixture to an 8-in. square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes., In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. Sprinkle with feta., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before serving. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 179 calories, Fat 9g fat (3g saturated fat), Cholesterol 229mg cholesterol, Sodium 435mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

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