Many people want low carb breakfasts that still feel hearty and satisfying. These casseroles use simple ingredients like eggs, cheese, and vegetables to keep the flavors rich. Each one is easy to put together and works well for meal prep during the week. The recipes below give you 13 different options to try based on what you have available.
Helpful Tips Before You Start
These tips will help you build casseroles that stay low in carbs while delivering plenty of richness.
Pick full-fat dairy
Heavy cream, cream cheese, and sharp cheddar give the dish body and flavor without adding carbs from thickeners.
Cook the vegetables first
Sauté spinach, mushrooms, or peppers in butter until most of the moisture evaporates so the casserole does not turn watery.
Grate your own cheese
Pre-shredded cheese contains starches that can raise the carb count and make the texture slightly gritty.
Let it rest after baking
Five minutes on the counter helps the eggs finish setting and makes cleaner slices with less carryover cooking.
Cheesy Sausage and Spinach Breakfast Casserole
This casserole brings together browned sausage, wilted spinach, and plenty of melted cheese in a baked egg base. It delivers a rich, savory breakfast that feels filling while staying low in carbs.
It works well for weekend brunch or make-ahead weekday meals. The texture stays creamy from the eggs and cream, with pockets of cheese and bits of sausage throughout.
Serves 4 people.
Ingredients
- 1 lb ground sausage
- 10 oz fresh spinach
- 8 large eggs
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and grease an 8×8 baking dish.
- Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened.
- Add the ground sausage and cook until browned, breaking it up with a spoon as it cooks. Stir in the minced garlic for the last minute.
- Add the fresh spinach in batches, stirring until it wilts completely. Season with salt and pepper, then remove the skillet from heat.
- In a mixing bowl, whisk the eggs with the heavy cream until smooth.
- Spread the sausage and spinach mixture evenly in the prepared baking dish. Sprinkle 1 1/2 cups of the cheddar cheese over the top.
- Pour the egg mixture over the sausage and cheese layers. Top with the remaining 1/2 cup of cheddar cheese.
- Bake for 30 to 35 minutes until the eggs are set and the cheese is lightly browned on top. Let it rest for 5 minutes before slicing.
Extra Tips
Let the casserole sit after baking so the eggs finish setting and slices hold together better. If you want a milder flavor, swap half the cheddar for mozzarella. Leftovers reheat well in the microwave for 60 seconds per slice without drying out.Course: Breakfast Cuisine: American Equipment: Large Skillet, 8×8 Baking Dish, Mixing Bowl
Bacon Mushroom and Swiss Egg Bake
This casserole combines crispy bacon, earthy mushrooms, and melted Swiss cheese in a creamy egg base. It delivers a hearty breakfast that feels indulgent without the carbs.
It works well for weekend brunch or weekday meal prep. The dish bakes into a firm, sliceable texture with savory layers of flavor.
Serves 4 people.
Ingredients
- 8 large eggs
- 1/2 cup heavy cream
- 6 slices bacon
- 8 oz mushrooms, sliced
- 1 1/2 cups shredded Swiss cheese
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat the oven to 375°F and grease an 8×8 inch baking dish.
- Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon, drain on paper towels, and crumble it once cool.
- Add the butter to the same skillet. Cook the sliced mushrooms for 5 to 7 minutes until they release their liquid and turn golden.
- In a mixing bowl, whisk the eggs, heavy cream, salt, black pepper, and garlic powder until smooth.
- Stir the crumbled bacon and cooked mushrooms into the egg mixture. Pour everything into the prepared baking dish.
- Sprinkle the shredded Swiss cheese evenly over the top.
- Bake for 25 to 30 minutes until the center is set and the cheese is bubbly and lightly browned. Let it rest for 5 minutes before slicing.
Extra Tips
Cook the mushrooms until most of their moisture evaporates so the casserole stays firm instead of watery. Leftovers reheat well in a 350°F oven for 10 minutes to keep the cheese from turning rubbery.Course: Breakfast Cuisine: American Equipment: Large skillet, Mixing bowl, 8×8 inch baking dish
Ham Broccoli and Cheddar Comfort Casserole
This casserole combines savory ham, tender broccoli, and plenty of sharp cheddar in a creamy egg base. It delivers the hearty feel of a classic breakfast bake while staying low in carbs.
It works well for weekend mornings or make-ahead breakfasts during busy weeks. The texture stays rich from the cheese and cream, with bites of salty ham and soft broccoli throughout.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup heavy cream
- 2 cups chopped broccoli florets
- 1.5 cups diced ham
- 1.5 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat the oven to 350°F and use the butter to grease a 9×9 inch baking dish.
- In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
- Stir the chopped broccoli, diced ham, and 1 cup of the cheddar cheese into the egg mixture.
- Pour the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5 minutes before slicing.
Extra Tips
Steam the broccoli briefly and pat it dry before adding it to the egg mixture to avoid excess moisture in the finished casserole. Leftovers reheat well in the microwave or oven without losing their creamy texture. You can assemble the dish the night before, cover it, and bake it fresh in the morning.Course: Breakfast Cuisine: American Equipment: 9×9 inch baking dish, Large mixing bowl, Whisk
Chorizo Pepper Jack and Cilantro Casserole
This casserole brings bold chorizo flavor together with creamy pepper jack cheese for a breakfast that feels hearty without the carbs. It works well for weekend mornings or when you need a make-ahead dish that reheats nicely during the week. The texture stays moist from the eggs and cheese while the cilantro adds a fresh note at the end.
The dish balances spicy sausage with mild heat from the cheese and a bright herb finish. It slices cleanly after a short rest and pairs easily with a simple side of avocado or salsa.
Serves 4 people.
Ingredients
- 8 oz chorizo sausage, casings removed
- 1 green bell pepper, diced
- 6 large eggs
- 1/4 cup heavy cream
- 1 cup shredded pepper jack cheese
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced bell pepper to the skillet and cook for 3 minutes until it softens slightly.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
- Stir the cooked chorizo mixture and 3/4 cup of the pepper jack cheese into the egg mixture.
- Pour everything into the prepared baking dish and sprinkle the remaining cheese on top.
- Bake for 25 to 30 minutes until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5 minutes before sprinkling with the chopped cilantro and slicing.
Extra Tips
Cook the chorizo fully before mixing it with the eggs so excess fat does not make the casserole greasy. Fresh cilantro loses flavor if added before baking, so sprinkle it right before serving. Leftovers reheat well in a 350°F oven for 10 minutes to keep the texture from turning rubbery.Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, 8×8 Baking Dish
Creamy Asparagus Parmesan Breakfast Bake
This bake brings together tender asparagus and plenty of Parmesan in a creamy egg base. It feels hearty without any heavy starches, making it a good choice for a weekend breakfast or a make-ahead weekday meal.
The texture stays rich from the cream and cream cheese while the asparagus adds a fresh note that balances the savory cheese. It works well for anyone wanting a low carb option that still satisfies like a classic casserole.
Serves 4 people.
Ingredients
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 8 large eggs
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and grease a 9×9 inch baking dish.
- Melt the butter in a skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Stir in the garlic and asparagus pieces. Cook for another 4 minutes until the asparagus is bright green and just tender.
- In a mixing bowl, whisk the eggs with the heavy cream, salt, and pepper until smooth. Add the softened cream cheese and half the Parmesan, stirring until mostly combined.
- Fold the cooked asparagus mixture into the egg base. Pour everything into the prepared baking dish and sprinkle the remaining Parmesan evenly over the top.
- Bake for 30 to 35 minutes until the center is set and the top is lightly golden. Let it rest for 5 minutes before slicing.
Extra Tips
For the creamiest result, make sure the cream cheese is fully softened before mixing so it blends evenly into the eggs. Leftovers reheat well in a 300°F oven for 10 minutes to keep the texture from turning rubbery. If you want a bit more richness, a light sprinkle of extra Parmesan right after baking melts nicely on top.Course: Breakfast Cuisine: American Equipment: Skillet, Mixing Bowl, 9×9 Baking Dish
Smoked Salmon Dill Cream Cheese Casserole
This casserole combines creamy cream cheese with smoky salmon and fresh dill for a satisfying low carb breakfast. It works well for weekend brunch or when you want a make-ahead option that reheats nicely during the week.
The finished dish has a soft, custardy texture with pockets of rich salmon and bright herb flavor. Eggs and cream keep it filling without any starchy ingredients.
Serves 4 people.
Ingredients
- 8 large eggs
- 8 ounces cream cheese, softened
- 6 ounces smoked salmon, flaked
- 1/4 cup chopped fresh dill
- 1/2 cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees and grease an 8×8 inch baking dish.
- In a large mixing bowl, whisk the eggs with the heavy cream, garlic powder, salt, and pepper until smooth.
- Add the softened cream cheese in small pieces and stir until it is mostly incorporated with some small lumps remaining.
- Fold in the flaked smoked salmon, chopped dill, and shredded cheddar cheese.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
- Let the casserole rest for 5 minutes before slicing and serving.
Extra Tips
Use room temperature cream cheese so it blends more easily into the egg mixture. Leftovers reheat well in the microwave for 45 seconds per slice. If you want a stronger dill flavor, reserve a teaspoon of the chopped dill to sprinkle on top after baking.Course: Breakfast Cuisine: American Equipment: Mixing Bowl, Whisk, Baking Dish
Italian Sausage Roasted Pepper Egg Casserole
This casserole brings together savory Italian sausage and sweet roasted peppers in a creamy egg base. It delivers the comfort of a baked breakfast without any bread or potatoes, making it a solid choice for low carb mornings or weekend brunch.
The dish has a rich, cheesy top with tender peppers and well seasoned sausage throughout. It works well for meal prep since it reheats nicely and keeps portions satisfying.
Serves 4 people.
Ingredients
- 1 lb Italian sausage, casings removed
- 3 bell peppers (mixed red and yellow)
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 large eggs
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F. Place the whole bell peppers on a baking sheet, drizzle with olive oil, and roast for 25 minutes until the skins blister. Remove from the oven, let cool slightly, then slice into strips and set aside.
- In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles until browned. Add the diced onion and minced garlic, then cook for another 3 to 4 minutes until the onion softens.
- In a mixing bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and black pepper until well combined.
- Spread the cooked sausage mixture evenly in a greased 8×8 inch baking dish. Layer the roasted pepper strips on top.
- Pour the egg mixture over the sausage and peppers. Sprinkle the mozzarella and Parmesan evenly across the surface.
- Bake for 30 to 35 minutes until the eggs are set and the cheese is golden. Let it rest for 5 minutes before slicing.
Extra Tips
Roast the peppers ahead and store them in the fridge to speed up assembly on busy mornings. For a slightly different texture, use spicy Italian sausage instead of mild. Leftovers reheat well in a covered dish at 325°F for 15 minutes to keep the eggs from drying out.Course: Breakfast Cuisine: Italian Equipment: Baking dish, Large skillet, Mixing bowl
Bacon Brussels Sprouts Gouda Bake
This Bacon Brussels Sprouts Gouda Bake combines smoky bacon with roasted Brussels sprouts in a creamy egg base. The melted Gouda adds a rich, nutty finish that makes the dish feel substantial.
It works well for weekend breakfasts or weekday meal prep. The flavors stay balanced between savory bacon and earthy vegetables.
Serves 4 people.
Ingredients
- 8 slices bacon, chopped
- 1 lb Brussels sprouts, trimmed and quartered
- 1 small onion, diced
- 6 large eggs
- ½ cup heavy cream
- 1½ cups shredded Gouda cheese, divided
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 baking dish.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
- Add the onion to the skillet and cook for 3 minutes until softened. Stir in the Brussels sprouts and cook for 5 minutes until they begin to brown.
- In a mixing bowl, whisk the eggs, heavy cream, salt, and pepper until smooth. Stir in 1 cup of the shredded Gouda.
- Spread the Brussels sprout mixture evenly in the baking dish. Scatter the cooked bacon over the top, then pour the egg mixture over everything. Sprinkle the remaining ½ cup Gouda on the surface.
- Bake for 25 to 30 minutes until the center is set and the cheese is golden. Let it rest for 5 minutes before serving.
Extra Tips
Cook the Brussels sprouts long enough in the skillet to remove excess moisture so the bake stays firm instead of watery. Leftovers reheat well in a 350°F oven for 10 minutes. You can assemble the dish the night before, cover it, and bake it straight from the fridge the next morning, adding 5 extra minutes to the bake time.Course: Breakfast Cuisine: American Equipment: Large skillet, 8×8 baking dish, Mixing bowl
Feta Spinach Sun-Dried Tomato Casserole
This casserole brings together bright Mediterranean flavors in a simple egg base. Fresh spinach wilts into the mix while sun-dried tomatoes add a chewy, savory note and feta provides creamy pockets of saltiness. It works well for weekend brunch or as a make-ahead breakfast that reheats without losing texture.
The finished dish stays low in carbs yet feels substantial thanks to the eggs and cream. Each bite balances tangy cheese against the slight sweetness of the tomatoes and the earthiness of spinach.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup heavy cream
- 10 ounces fresh spinach
- ½ cup chopped sun-dried tomatoes
- 8 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the spinach and cook until wilted, about 3 minutes.
- Stir in the sun-dried tomatoes and oregano, then remove the skillet from the heat.
- In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
- Fold the spinach mixture and most of the feta into the egg mixture.
- Pour everything into the prepared baking dish and scatter the remaining feta on top.
- Bake for 30 to 35 minutes until the center is set and the top is lightly golden.
Extra Tips
Squeeze excess liquid from the spinach after cooking so the casserole does not turn watery. The feta holds its shape rather than melting completely, which creates pleasant salty bites throughout. Leftovers keep in the fridge for three days and reheat well in a 325°F oven.Course: Breakfast Cuisine: Mediterranean Equipment: Large Skillet, Mixing Bowl, 9×9-inch Baking Dish
Spicy Chicken Sausage Zucchini Casserole
This casserole brings together spicy chicken sausage and fresh zucchini in a baked egg base that feels hearty without the carbs. The sausage gives it a bold kick while the zucchini stays tender under a layer of melted cheese. It works well for weekend breakfasts or make-ahead weekday meals when you want something warm and filling.
The texture stays creamy from the eggs and cheese, with little bursts of spice in each bite. It keeps you satisfied longer than toast or cereal and reheats nicely for busy mornings.
Serves 4 people.
Ingredients
- 12 oz spicy chicken sausage, sliced into rounds
- 3 medium zucchini, sliced into half-moons
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 large eggs
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook until lightly browned on both sides, about 5 minutes. Remove the sausage and set it aside.
- In the same skillet, add the diced onion and cook for 3 minutes until softened. Stir in the garlic and paprika and cook for 1 minute more.
- Add the zucchini slices to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the zucchini begins to soften. Season with salt and pepper.
- Return the sausage to the skillet and stir everything together. Spread the mixture evenly into the prepared baking dish.
- In a mixing bowl, whisk the eggs and heavy cream until smooth. Pour the egg mixture over the sausage and zucchini. Sprinkle the shredded cheddar cheese evenly on top.
- Bake for 25 to 30 minutes until the eggs are set and the cheese is golden. Let the casserole rest for 5 minutes before slicing.
Extra Tips
Salt the zucchini slices lightly and pat them dry before cooking to reduce excess moisture in the finished dish. For a milder version, swap the spicy sausage for regular chicken sausage and reduce the paprika. Leftovers store well in the fridge for up to three days and reheat best in a 350°F oven rather than the microwave to keep the texture firm.Course: Breakfast Cuisine: American Equipment: Large skillet, 9×9 baking dish, Mixing bowl, Whisk
Ricotta Herb Vegetable Breakfast Casserole
This casserole brings together creamy ricotta and fresh herbs with a mix of tender vegetables for a breakfast that feels hearty without any starchy add-ins. The ricotta keeps the eggs moist and rich while the herbs add a bright, savory note that makes each bite satisfying. It works well for weekend brunch or make-ahead weekday meals when you want something comforting that still stays low in carbs.
It bakes into a firm yet creamy dish with visible vegetable pieces throughout. The top browns lightly for a bit of texture contrast against the soft interior.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup whole milk ricotta cheese
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil and parsley, chopped
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish.
- Heat the olive oil in a skillet over medium heat. Add the mushrooms and bell pepper and cook for 4 minutes until they begin to soften.
- Stir in the garlic and spinach and cook for another 2 minutes until the spinach wilts. Remove the skillet from the heat and let the vegetables cool slightly.
- In a large bowl, whisk the eggs with the salt and pepper. Fold in the ricotta cheese until the mixture is mostly smooth with some small ricotta curds remaining.
- Add the cooked vegetables and chopped herbs to the egg mixture and stir to combine evenly.
- Pour the mixture into the prepared baking dish and sprinkle the mozzarella evenly over the top.
- Bake for 25 to 30 minutes until the center is set and the edges are lightly golden. Let it rest for 5 minutes before slicing.
Extra Tips
Use whole milk ricotta for the richest texture. If the vegetables release extra liquid after cooking, drain them briefly in a colander before adding to the eggs so the casserole sets properly. Leftovers reheat well in a 350°F oven for 10 minutes to restore the creamy center.Course: Breakfast Cuisine: American Equipment: 8×8 Baking Dish, Large Skillet, Mixing Bowl
Cauliflower Cheddar and Chive Egg Bake
This egg bake swaps starchy potatoes for cauliflower while keeping all the cheesy comfort you want in a breakfast casserole. The result is a savory dish with tender cauliflower pieces held together by creamy eggs and sharp cheddar, finished with fresh chive flavor.
It works well for weekend brunch or weekday meal prep because it reheats nicely and stays satisfying without the carbs. The texture stays soft inside with a lightly golden top from the melted cheese.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 8 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chopped fresh chives
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and use the butter to grease an 8×8 inch baking dish.
- Steam the cauliflower florets for 5 minutes until just tender but not mushy, then drain well and pat dry with a towel.
- In a large bowl, whisk the eggs with the heavy cream, salt, and pepper until smooth.
- Stir the steamed cauliflower, 1 cup of the cheddar cheese, and the chives into the egg mixture.
- Pour the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar evenly over the top.
- Bake for 30 to 35 minutes until the center is set and the cheese on top is golden.
- Let the bake rest for 5 minutes before slicing.
Extra Tips
Steam the cauliflower just until tender to keep it from releasing extra water into the eggs. For a stronger onion note, add half the chives to the egg mixture and save the rest for sprinkling on after baking. Leftovers reheat well in a 350 degree oven for 10 minutes to restore the texture.Course: Breakfast Cuisine: American Equipment: Baking dish, Mixing bowl, Steamer basket, Oven
Greek Olive Tomato and Feta Casserole
This Greek Olive Tomato and Feta Casserole turns simple eggs into a savory breakfast that feels special. Briny olives and creamy feta give it a rich Mediterranean taste while tomatoes add bright pops of flavor. The baked eggs hold everything together in a comforting way that works for both slow mornings and quick weekday meals.
It shines as a make-ahead option since the flavors deepen overnight in the fridge. The dish stays low carb yet satisfying thanks to the cheese and olive combination that replaces any need for bread or potatoes.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup crumbled feta cheese
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, sliced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish with olive oil.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add the spinach and cook for 2 minutes until just wilted, then remove from heat.
- In a large mixing bowl, whisk the eggs with oregano, salt, and black pepper until fully combined.
- Stir the wilted spinach, halved cherry tomatoes, and sliced Kalamata olives into the egg mixture.
- Fold in 3/4 cup of the crumbled feta, then pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1/4 cup feta evenly over the top.
- Bake for 25 to 30 minutes until the center is set and the edges are lightly golden. Let it rest for 5 minutes before slicing.
Extra Tips
Taste the egg mixture before baking because the olives and feta already bring plenty of salt. Leftovers keep well in the fridge for three days and reheat nicely in a 350°F oven to restore the texture.Course: Breakfast Cuisine: Mediterranean Equipment: Baking Dish, Skillet, Mixing Bowl
