In partnership withEggland's Best®

Make-Ahead Mediterranean Egg Casserole Is an Easy Brunch Win

published Mar 3, 2020
Make-Ahead Mediterranean Egg Casserole

An easy, make ahead-friendly recipe for a baked egg casserole filled with colorful tomatoes, spinach, and cheese.

Serves8 to 10

Prep10 minutes

Cook35 minutes to 40 minutes

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Credit: Photographer: Armando Rafael Food Stylist: Brett Regot

When planning a brunch for family or friends, a make-ahead dish is an automatic win. Not only does it allow you to enjoy your time with your guests, but it also means you can sleep in before they arrive. The next time you host, opt for this casserole packed with vegetables, cheese, and herbs instead of flipping individual omelets. Assemble it the night before with Eggland’s Best® Eggs and in the morning, all you need to do is toss it in the oven to bake while you go about brewing a pot of coffee or preparing the mimosas. It’s a colorful, feel-good, and nutritious choice that pairs perfectly with the rest of your weekend morning spread.

A Superior Egg Casserole Thanks to Superior Eggs

What makes this savory brunch casserole special isn’t just the Mediterranean-leaning ingredients like tomatoes, spinach, artichokes, feta, and Parmesan. It’s also the eggs themselves — that is, if you reach for Eggland’s Best. Pick up a carton of a dozen classic Eggland’s Best Eggs and you can feel confident that you have the key to building an extra-wholesome meal in your hands. That’s because Eggland’s Best Eggs contain six times the amount of vitamin D, 10 times more vitamin E, and 25% less saturated fat than ordinary eggs. In addition to that, they’re a great source of omega-3 fatty acids and the B vitamins B2, B5, and B12.

Credit: Photographer: Armando Rafael Food Stylist: Brett Regot

Better Eggs Mean Better Taste

All of this results in an egg casserole that’s not only full of nutrition but full of flavor. That’s especially the case when colorful vegetables, cheese, and fresh herbs are involved. So it’s a win-win for brunch — and guaranteed to be a new favorite around your kitchen table. Oh, and one more thing: It’s the perfect grab-and-go breakfast, so keep the rest in an airtight container in the fridge for up to four days.

Credit: Photographer: Armando Rafael Food Stylist: Brett Regot

Make-Ahead Mediterranean Egg Casserole

An easy, make ahead-friendly recipe for a baked egg casserole filled with colorful tomatoes, spinach, and cheese.

Prep time 10 minutes

Cook time 35 minutes to 40 minutes

Serves 8 to 10

Nutritional Info


  • 1 teaspoon

    olive oil, plus more for the pan

  • 1/2

    small red onion

  • 2 cloves


  • 1

    (14-ounce) can water-packed artichokes

  • 1 cup

    grape or cherry tomatoes (about 5 ounces)

  • 1 tablespoon

    fresh oregano leaves

  • 4 ounces

    feta cheese, crumbled (about 1 cup)

  • 1/2 ounce

    Parmesan cheese, finely grated (about 1/4 cup)

  • 1 1/4 teaspoons

    kosher salt, divided

  • 6 ounces

    baby spinach (about 6 cups)

  • 12

    Eggland’s Best large eggs

  • 2 cups

    whole or 2% milk

  • 1/4 teaspoon

    freshly ground black pepper


  1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x13-inch baking dish with olive oil.

  2. Prepare the vegetables and cheeses: Thinly slice 1/2 small red onion. Finely chop 2 garlic cloves. Drain and coarsely chop 1 can artichokes. Halve 1 cup grape or cherry tomatoes, or quarter if large. Finely chop 1 tablespoon fresh oregano leaves. Crumble 4 ounces 1 cup feta cheese (about 1 cup). Finely grate 1/2 ounces Parmesan cheese (about 1/4 cup).

  3. Heat 1 teaspoon olive oil in a large skillet over medium-high heat until shimmering. Add the red onion and 1/2 teaspoon of the kosher salt, and cook until soft, 2 to 3 minutes. Add the garlic and artichokes and cook until the garlic is fragrant, about 1 minute. Add 6 ounces spinach (about 6 cups) and cook until just wilted, about 2 minutes.

  4. Transfer the vegetables to the prepared baking dish and arrange in an even layer. Sprinkle the tomatoes and feta cheese evenly over the vegetables.

  5. Whisk the Parmesan, oregano, 12 Eggland’s Best large eggs, 2 cups whole or 2% milk, 1/4 teaspoon black pepper, and remaining 3/4 teaspoon kosher salt together in a large bowl until combined. Pour the egg mixture over the vegetables.

  6. Bake until puffed, set, and an instant-read thermometer inserted into the center reads 160°F, about 30 minutes. Let the casserole cool for 10 minutes before serving.

Recipe Notes

Make ahead: The vegetables can be cooked up to 3 days in advance and refrigerated. The casserole can also be assembled completely, covered, and refrigerated overnight before baking. Uncover before baking. The casserole may need an additional 5 minutes baking time.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.