A fresh egg casserole that makes a healthy weekend breakfast.Jump to Recipe Print Recipe
This Mediterranean Egg Casserole makes a great weekend breakfast or weekday meal prep breakfast. It only takes 10 minutes to prepare, and then it is put in the oven for another 30-40 minutes or until it is just starting to brown on the edges and is fully cooked through.
When using the marinated artichoke hearts, make sure you drain as much oil as you can from them before cutting. Artichoke hearts that are packed in water can also work, but just know that there will be a slight decrease in flavor.
Mediterranean Egg Casserole
A healthy breakfast that is perfect for both weekends and weekdays!
- 1 1/2 Tablespoons oil
- 1 cup yellow or white onion, minced
- 1 Tablespoon minced garlic
- 1 Tablespoon fresh rosemary, minced
- 1 1/4 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper
- Salt and pepper, to taste
- 1 cup artichoke hearts marinated in oil and seasonings, roughly chopped
- 3/4 cup chopped roasted red pepper
- 16 oz. egg whites
- 1/2 cup milk of choice
- 1/2 cup Parmesan cheese
Preheat oven to 400 degrees F. Grease a 9"x13" baking dish (I like to use avocado oil nonstick cooking spray) and set aside.
Heat the oil in a small pan over medium heat. Add the minced onion and cook for about 5 minutes, stirring frequently, until softened. Add the garlic, Italian seasoning, rosemary, crushed red pepper, and salt and pepper and cook for another two minutes, stirring occasionally. Remove from heat and set aside to cool.
While the onion mixture is cooling, add the egg whites, milk, and Parmesan cheese to a medium bowl and whisk to combine. Add the artichoke hearts and the roasted red pepper pieces and stir again. Once the onion mixture has cooled, stir into the egg white mixture to combine. Pour the mixture into the prepared baking dish. Alternatively, you can spread the onion mixture evenly into the prepared baking dish and then pour the egg white mixture over the onion mixture.
Place the baking dish in the oven and bake for 40-50 minutes, or until the eggs are cooked through and the edges are just starting to brown. Serve immediately, or cut into squares for meal prep for the week. Store leftovers in the refrigerator and eat within 3-4 days.