This easy and delicious Mediterranean Breakfast Bake really is the perfect brunch recipe. Why, you ask? Because everything bakes in one dish that you can assemble the night before and refrigerate until ready to bake in the morning. So that makes your morning stress level go way down. And not only is this Mediterranean Breakfast Bake easy to make and delicious to eat, it’s also loaded with healthy ingredients. This Breakfast Bake uses whole grain bread, lean turkey sausage (chicken sausage works too) and has lots of veggies, like artichoke, sundried tomatoes, and spinach, added to the mix. Indulgence without the guilt.
I love serving this for Easter, Mother’s Day or New Year’s gatherings. And it’s also fabulous when you’re craving breakfast for dinner.
- 2 tablespoons olive oil, divided
- 1 pound Italian turkey sausage or chicken sausage, removed from casings
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1 5-ounce package baby spinach
- 8 eggs
- 1 cup milk
- 6 slices whole grain bread, cut into 1/2-inch pieces
- 1 cup chopped sundried tomato
- 1 14-ounce can quartered artichoke hearts, drained
- 1/2 cup crumbled feta cheese
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Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add sausage and cook, stirring and breaking up , until browned, about 8 minutes. Remove and set aside.
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Add remaining tablespoon olive oil to skillet and add onion and salt cook until softened, about 5 minutes. Add spinach and cook until just wilted, about 1 minute.
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Beat eggs and stir in milk. Stir in bread, sundried tomatoes, artichokes, feta cheese, sausage and spinach mixture.
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Pour mixture into a 2-1/2-quart baking dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 1 hour or overnight.
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Preheat oven to 350°. Remove casserole from refrigerator; let stand 30 minutes. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes before serving.
