Throw this easy to assemble Greek casserole together the night before a busy morning and simply bake while getting the kids ready for the day. It’s a healthy gourmet breakfast in just minutes!

Greek Breakfast Casserole

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Servings 6 Prep Time 15minutes
Cook Time 35minutes
Servings 6 Prep Time 15minutes
Cook Time 35minutes
Throw this easy to assemble Greek casserole together the night before a busy morning and simply bake while getting the kids ready for the day. It’s a healthy gourmet breakfast in just minutes!
Ingredients
  • 1 1/2 tablespoon olive oil
  • 2 large RPE, Inc. russet potatoes, finely diced
  • 1 red bell pepper, diced
  • 1 RealSweet® Vidalia® onion, diced
  • 7 mushrooms, diced
  • 1 teaspoon garlic powder
  • 9 large eggs
  • 1/2 cup 1% milk
  • 2 cups organicgirl baby kale, chopped
  • 1 cup crumbled feta cheese
  • 1/2 cup shredded part-skim mozzarella
  • 1 tomato, chopped
  • 4 leaves basil, chopped
  • 1 teaspoon pepper
Directions
  1. Preheat oven to 350°F.
  2. Coat 13x9-inch baking dish with oil. Add potatoes, onions, peppers, mushrooms and season with garlic powder. Bake 15 minutes, or until just tender. Remove from heat.
  3. Mix eggs and milk in large mixing bowl. Stir in kale, feta, mozzarella, tomatoes, basil and pepper. Pour over baked vegetables and bake 20-25 minutes, or until set.
Suggested Sides
A glass of 100% pomegranate juice 1 slice whole wheat toast
Nutritional Value
  • Calories 327
  • Fat 18.36g
  • Protein 21.10g
  • Carbohydrates 17.28g
  • Fiber 2.08g
  • Cholesterol 314mg
  • Sodium 554mg
  • Calcium 392mg
  • Iron 2.44mg
Tags , , , , , , ,
Servings 6 Prep Time 15minutes
Cook Time 35minutes
Servings 6 Prep Time 15minutes
Cook Time 35minutes
Throw this easy to assemble Greek casserole together the night before a busy morning and simply bake while getting the kids ready for the day. It’s a healthy gourmet breakfast in just minutes!
Ingredients
  • 1 1/2 tablespoon olive oil
  • 2 large RPE, Inc. russet potatoes, finely diced
  • 1 red bell pepper, diced
  • 1 RealSweet® Vidalia® onion, diced
  • 7 mushrooms, diced
  • 1 teaspoon garlic powder
  • 9 large eggs
  • 1/2 cup 1% milk
  • 2 cups organicgirl baby kale, chopped
  • 1 cup crumbled feta cheese
  • 1/2 cup shredded part-skim mozzarella
  • 1 tomato, chopped
  • 4 leaves basil, chopped
  • 1 teaspoon pepper
Directions
  1. Preheat oven to 350°F.
  2. Coat 13x9-inch baking dish with oil. Add potatoes, onions, peppers, mushrooms and season with garlic powder. Bake 15 minutes, or until just tender. Remove from heat.
  3. Mix eggs and milk in large mixing bowl. Stir in kale, feta, mozzarella, tomatoes, basil and pepper. Pour over baked vegetables and bake 20-25 minutes, or until set.
Suggested Sides
A glass of 100% pomegranate juice 1 slice whole wheat toast
Nutritional Value
  • Calories 327
  • Fat 18.36g
  • Protein 21.10g
  • Carbohydrates 17.28g
  • Fiber 2.08g
  • Cholesterol 314mg
  • Sodium 554mg
  • Calcium 392mg
  • Iron 2.44mg

2 comments on “Greek Breakfast Casserole

  1. So, I haven’t made this yet and I was just looking at the potato portion. Does it really just call for two potatoes? Or is that a typo?

    • That’s correct! Klondike Rose potatoes are larger red potatoes and we diced them up into small pieces for this recipe. Of course, you can always sub out different veggies or the amounts depending on your family’s preferences 🙂

      – Amber, Produce for Kids

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