Greek Breakfast Casserole

Posted: April 11

Time: 1 hour 30 minutes

Yield: 6 servings

recipe image

Brunch has the magical ability to transport your taste buds anywhere they'd like to go. Greek Breakfast Casserole, as just one delicious example, is a ticket to blue Mediterranean waters and glowing white marble thanks to the nutty, tangy taste of artichoke and the bright bursts of sun-dried tomatoes. With plenty of hearty eggs, sharp feta cheese, and savory turkey sausage, Greek Breakfast Casserole puts you in a vacation mood whatever the occasion. Just a bite of this dish makes the sunshine feel sparkling!


• 1/2 pound Italian turkey sausage links, casings removed • 1/2 cup green pepper, chopped • 1 shallot, chopped • 1 cup water-packed artichoke hearts, rinsed, drained, and chopped • 1 cup fresh broccoli, chopped • 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 feta cheese, crumbled


Step 1

Preheat the oven to 350 degrees F.

Step 2

Coat an 8-inch square baking dish with cooking spray.

Step 3

In a large skillet over medium heat, cook the sausage, green pepper, and shallot, breaking up the sausage as you cook, until the sausage is no longer pink, about 8-10 minutes.

Step 4

Drain the fat from the skillet.

Step 5

Transfer the mixture to the prepared baking dish.

Step 6

Top the sausage mixture with artichokes, broccoli, and sun-dried tomatoes.

Step 7

In a large bowl, whisk the eggs, egg whites, milk, Italian seasoning, garlic powder, and pepper.

Step 8

Pour the egg mixture over the vegetables in the baking dish.

Step 9

Sprinkle the feta cheese over top.

Step 10

Bake uncovered until a knife inserted into the center comes out clean, about 45-50 minutes.

Step 11

Let the casserole stand for 10 minutes.

Step 12


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