Make this Greek egg bake casserole recipe for a savory, flavorful breakfast you’ll look forward to waking up to! Pita bread combines with sautéed vegetables, olives, cheese, and eggs. Baked in the oven, the egg bake puffs up and browns beautifully for an easy, crowd-pleasing meal!
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Going Greek! Breakfast Egg Bake Casserole Style
Whether you’re looking for a make-ahead breakfast recipe or need an option for brunch, this Greek egg bake casserole always hits the spot! An easy way to upgrade your mornings, it features bold, savory flavors and lots of nutrients.
Layered and baked in one dish, it comes together in no time and can easily be prepped in advance. Then, all you have to do is pop it in the oven and wait!
How to Make The Best Egg Bake Casserole Recipe
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
- Pita Bread – Use store-bought or homemade pita bread for the base of the egg bake.
- Olive Oil – This is used to sauté the veggies, adding a savory, peppery taste.
- Veggies – Red onion, tomatoes, and baby spinach add vibrant notes of color and tons of nutrients and fiber.
- Olives – We recommend using Kalamata olives, but any olives you like best will work. Or, omit them completely if you’re not a fan.
- Cheese – A combination of crumbled feta cheese adn shredded mozzarella cheese adds a salty, savory taste and makes this casserole satisfying melty.
- Large Eggs – You can’t have an egg bake casserole without eggs!
- Milk – Full-fat milk will create the richest flavor, but any milk you have on hand will work.
- Seasonings – Dried oregano, salt, and black pepper enhance the savoriness, making this recipe extra delicious.
- Prepare. Preheat your oven, and grease a large baking dish with cooking spray.
- Sauté. Heat the oil in a large skillet over medium-high heat. Add the diced red onion, and sauté until it’s lightly golden. Add the spinach to the pan, and sauté until it is wilted. Then, stir in the olives and diced tomatoes.
- Layer. Arrange the sliced pita bread in the bottom of the prepared baking dish. Layer the vegetable mixture on top followed by the feta and mozzarella.
- Prepare the eggs. In a separate bowl, whisk the eggs, milk, oregano, salt, and pepper until smooth. Pour the mixture over the ingredients in the baking dish.
- Rest. Allow the mixture to rest so the bread absorbs the liquid, similar to French toast.
- Bake. Transfer the baking dish to the preheated oven, and bake until it is puffed up and starting to brown.
- Rest. Allow the egg bake to cool slightly. Then, slice, and serve warm!
Can I Make This Recipe Ahead of Time?
Yes! To make this egg bake casserole ahead of time, assemble all the ingredients in the baking dish. Then, cover it with aluminum foil, and store it in the fridge overnight.
Bake as usual when you’re ready to eat, adding a few minutes as needed for the ingredients to heat through.
How to Store and Reheat
- Store leftovers covered with foil or in an airtight container in the fridge for up to four days in the refrigerator.
- We don’t recommend freezing this recipe as it’s likely to become soggy once thawed!
- Reheat your egg bake in the oven covered with foil, or warm individual portions in the microwave.
Common Questions About This Easy Egg Bake Casserole Recipe
If your casserole turns out rubbery, it’s likely either because it was overbaked or the veggies had too much moisture. Be sure to sauté them first to prevent this from happening!
A frittat is made by briefly cooking eggs and various ingredients in a skillet on the stove before transferring them to the oven. Meanwhile, an egg casserole features layers of ingredients combined in a casserole dish and baked completely in the oven.
This is likely because the vegetables still contained a lot of water when the dish was transferred to the oven or too high of a heat was used. Try reducing the oven temperature slightly, and continue to bake until the center sets. Cover the dish with foil if the top begins to brown too quickly!
More Breakfast Egg Recipes
- Egg Tortilla Bake (2 Ways)
- Easy Eggs in Purgatory (Italian Baked Eggs)
- Oven Baked Shakshuka
- Eggs and Dates (Egyptian Eggs with Agwa)
Greek Egg Bake Casserole
- 1 Tablespoon olive oil
- 1 red onion diced
- 5 ounces fresh spinach
- 1/2 cup pitted kalamata olives sliced
- 3/4 cup chopped tomatoes
- 4 6-inch pita bread, sliced into triangles
- 1/2 cup crumbled feta cheese
- 3/4 cup shredded mozzarella cheese
- 8 large eggs
- 2 cups milk
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9 x 12-inch (23 x 30 cm) baking dish.
- In a large frying pan, heat the olive oil over medium-high heat. Saute the diced red onions for about 5 minutes, or until they become lightly golden.1 Tablespoon olive oil, 1 red onion
- Add the fresh spinach to the pan and sauté for an additional 2-3 minutes until the spinach wilts.5 ounces fresh spinach
- Stir in the sliced kalamata olives and diced tomatoes into the vegetable mixture.1/2 cup pitted kalamata olives, 3/4 cup chopped tomatoes
- Place the sliced pita bread into the prepared baking dish. Add the sautéed vegetable mixture over the pita bread, distributing it evenly. Top with crumbled feta cheese and shredded mozzarella cheese.4 6-inch pita bread, sliced into triangles, 1/2 cup crumbled feta cheese, 3/4 cup shredded mozzarella cheese
- In a separate bowl, whisk together the eggs, milk, dried oregano, salt, and pepper.8 large eggs, 2 cups milk, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Pour the egg mixture evenly over the ingredients in the baking pan.
- Allow the mixture to sit for 30 minutes, giving the liquid time to soak into the bread. Alternatively, you can cover and refrigerate it overnight for convenience.
- Bake the strata in the preheated oven for 40-50 minutes, or until it is puffed up and starting to brown on top.
- Let the strata sit for about 15 minutes before serving. This allows it to set and cool slightly.
Nutrition information is automatically calculated, so should only be used as an approximation.