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

Greek Breakfast Casserole Recipe

Read Reviews
3.5 2 2
Publisher Photo
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

1 piece: 179 calories, 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

Reviews for Greek Breakfast Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Chiquita2 User ID: 8665884 245585
Reviewed Mar. 17, 2016

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

it sounds more Italian."

Happygirl9 User ID: 8420659 229422
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."

Loading Image