Eggs and leftover sourdough bread are baked with spinach, sun-dried tomatoes, cheese and fresh basil in this Mediterranean-inspired breakfast casserole dish.
Course Breakfast, brunch, dinner, lunch
Cuisine Mediterranean, vegetarian
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Stephanie McKercher, RDN
1½cupHorizon Organic Grass Fed Milk
½cupHorizon Organic Half and Half
Salt and pepper
2cupschopped spinach,packed (or leafy greens of choice)
⅓cupfresh basil leaves,packed (tear larger leaves into pieces if desired)
⅓cupjulienne cut sun-dried tomatoes
¼cupsliced kalamata olives(optional)
4clovesgarlic,chopped (1 tablespoon)
2 ½cupsleftover sourdough bread,torn into 1-inch pieces (about ½ loaf)
½cupHorizon Organic Shredded Mozzarella Cheese
¼cupcrumbled feta cheese
Crushed red pepper
Preheat oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease a 10-inch round baking dish.
Whisk eggs, milk, half and half, oregano, cayenne pepper (if using), and salt and pepper in a large bowl.
Fold in spinach, basil, sun-dried tomatoes, kalamata olives, and garlic. Fold in sourdough bread pieces, mozzarella cheese, and feta cheese, and transfer mixture to baking dish. Place baking dish on center rack of the oven and bake 45 minutes, or until edges are golden brown and the center is set. Allow to cool before slicing into pieces. Garnish with fresh basil and crushed red pepper if desired.
Cover and refrigerate up to four days.
This recipe originally appeared on GratefulGrazer.com.