Traditional Mediterranean Breakfast Salad | Breakfast Casserole
The aroma of freshly baked phyllo and the taste of salty feta in my Traditional Mediterranean Breakfast Salad | Breakfast Casserole always transport me to a sunny Greek island.
I still remember the first time I made this recipe, it was a lazy Sunday morning in my tiny kitchen in Barcelona, and the smell of spinach and cherry tomatoes filled the air as I chopped the ingredients with love.
As I took my first bite, I knew this Traditional Mediterranean Breakfast Salad | Breakfast Casserole quickly became a cherished family favorite.
Why You’ll Love This Traditional Mediterranean Breakfast Salad | Breakfast Casserole
- Crispy phyllo and fluffy eggs create a delightful texture contrast
- The combination of feta, kalamata olives, and sun-dried tomatoes provides a savory and slightly salty flavor profile
- It takes only 35 minutes to prepare and bake
- This recipe is foolproof, as it’s easy to customize with your favorite ingredients
- It’s perfect for a special occasion or a cozy family brunch
Ingredients You’ll Need
- 1 pound sweet Italian sausage, casings removed
- 1 pound bulk breakfast sausage, casings removed
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chopped bell peppers
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- 8 large eggs
- 1 cup milk
- 4 slices of bread, cubed
- 2 tablespoons olive oil
The star ingredients, such as creamy feta cheese and sweet cherry tomatoes, add a burst of flavor and freshness to the dish. The combination of spinach, scallions, and dill creates a beautiful and fragrant herb mixture.
Expert Tips for the Best Traditional Mediterranean Breakfast Salad | Breakfast Casserole
- It’s crucial to not overmix the egg mixture, as it can become tough and rubbery
- A common mistake is overbaking the phyllo, which can make it dry and crumbly – to avoid this, bake it until it’s golden brown and still slightly tender
- For a pro upgrade, add some toasted pine nuts or chopped fresh parsley for extra flavor and texture
- The dish is done when the eggs are set, and the phyllo is golden brown
- You can make the egg mixture ahead of time and store it in the fridge overnight, then assemble and bake the casserole in the morning
Variations and Substitutions
You can easily make this recipe gluten-free by substituting the phyllo with gluten-free puff pastry, or swap the feta with goat cheese for a different flavor profile. For a bold flavor twist, add some diced prosciutto or cooked sausage to the egg mixture.
How to Store and Reheat
This casserole can be stored in the fridge for up to 3 days, and reheated in the oven at 350°F for 10-15 minutes. To freeze, assemble the casserole without baking, then wrap it tightly in plastic wrap and freeze for up to 2 months – when you’re ready to bake, thaw it overnight in the fridge and bake as directed.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make the egg mixture ahead of time and store it in the fridge overnight, then assemble and bake the casserole in the morning. You can also freeze the assembled casserole and bake it when you’re ready.
How do I prevent the phyllo from becoming soggy?
To prevent the phyllo from becoming soggy, make sure to thaw it according to the package instructions, and don’t overmix the egg mixture. Also, bake the casserole until the phyllo is golden brown and crispy.
Can I serve this casserole at room temperature?
Yes, you can serve this casserole at room temperature, but it’s best served warm, straight from the oven. If you need to serve it at room temperature, make sure to refrigerate it first, then let it come to room temperature before serving.
I hope you enjoy making and devouring this Traditional Mediterranean Breakfast Salad | Breakfast Casserole as much as I do! It’s the perfect dish to share with your loved ones and create lasting memories.
Mediterranean Breakfast
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 350°F.
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2Cook the Italian sausage and breakfast sausage in a large skillet over medium-high heat until browned, breaking up with a spoon as it cooks.
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3Remove the sausage from the skillet, and add the chopped onion, garlic, and bell peppers to the skillet.
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4Cook until the vegetables are tender.
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5Add the cheese, parsley, and basil to the skillet and stir to combine.
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6In a large bowl, whisk together the eggs and milk.
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7Add the bread and cooked sausage to the bowl and stir to combine.
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8Pour the egg mixture over the bread and sausage mixture in the bowl and stir to combine.
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9Pour the mixture into a greased 9×13-inch baking dish and dot the top with the butter.
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10Bake for 25-30 minutes or until the eggs are set and the bread is toasted.
