Greek Breakfast Casserole Recipe
Greek Breakfast Casserole Recipe photo by Taste of Home
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Greek Breakfast Casserole Recipe

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This is a wonderful dish for a Sunday brunch or cut into 6 pieces and freeze to have a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are endless! —Lauri Knox, Pine, Colorado
TOTAL TIME: Prep: 35 min. Bake: 45 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 45 min. + standing
MAKES: 6 servings


  • 1/2 pound Italian turkey sausage links, casings removed
  • 1/2 cup chopped green pepper
  • 1 shallot, chopped
  • 1 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup chopped fresh broccoli
  • 1/3 cup sun-dried tomatoes (not packed in oil), chopped
  • 6 eggs
  • 6 egg whites
  • 3 tablespoons fat-free milk
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/3 cup crumbled feta cheese

Nutritional Facts

179 calories: 1 piece, 9g fat (3g saturated fat), 229mg cholesterol, 435mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 17g protein Diabetic Exchanges: 2 medium-fat meat, 1 vegetable


  1. Preheat oven to 350°. In a large skillet, cook sausage, green pepper and shallot over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Transfer mixture to an 8-in.-square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes.
  2. In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. Sprinkle with feta.
  3. Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
    Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole, as directed until heated through and a thermometer inserted in center reads 165°.
    Yield: 6 servings.
Originally published as Greek Breakfast Casserole in Healthy Cooking Annual Recipes Annual 2014

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Reviewed Mar. 17, 2016

"It sounds very good, but except for the Feta cheese,

it sounds more Italian."

Reviewed Jul. 12, 2015

"Surprisingly good. Couldn't find sun dried tomatoes in water, so I used sun dried tomato pesto and it was fab. Didn't have broccoli, so I added more colored peppers, yellow and orange. Used left over brats, so any spicy meat could sub in here. You really do add 6 egg whites after the first whole 6 eggs. Liked the smaller size of 8x8 so there's not too many leftovers. I will definitely make this one again."

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