Greek Egg Bake Casserole

5 from 3 votes

Make this easy Greek egg bake casserole with sautéed veggies, fresh pita bread, eggs, and cheesy for a delicious savory breakfast option!

Prep Time10

Cook Time1

Rest Time30

Course: Breakfast, brunch, Main Course

Cuisine: American, greek

Keyword: egg bake casserole

Servings: servings

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.