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Feta Breakfast Bake Recipe

Guests at our family's bed-and-breakfast love this easy-prep brunch item. You can try several variations of the egg dish with your favorite types of cheese. Add a sprig of oregano as a pretty garnish.

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Feta Breakfast Bake Recipe

Prep: 15 min. Bake: 1 hour + standing

Yield: 12-14 Servings

15 60 75

Ingredients

4 cups seasoned salad croutons
1-1/2 cups (6 ounces) crumbled feta cheese
8 eggs, lightly beaten
4 cups milk
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham

Directions

In a large bowl, combine croutons and feta cheese; transfer to a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, basil, oregano and pepper. Slowly pour over crouton mixture. Sprinkle with ham.
Bake, uncovered, at 325° for 60-65 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12-14 servings.

Nutritional Facts 1 serving (2/3 cup) equals 193 calories, 10 g fat (5 g saturated fat), 146 mg cholesterol, 519 mg sodium, 12 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Feta Breakfast Bake in Country Woman November/December 2005, p47

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.