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Greek Breakfast Casserole

This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as 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 nearly endless! —Lauri Knox, Pine, Colorado
  • 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 large eggs
  • 6 large 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


  • Preheat oven to 350°. In a large skillet, cook sausage, green pepper and shallot over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain. Transfer mixture to an 8-in. square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes.
  • In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. Sprinkle with feta.
  • Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. 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°.
Nutrition 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.

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Click stars to rate
Average Rating:
    Mar 25, 2020


  • BeckyJCarver
    Jul 19, 2019

    This is delicious. I plan on freezing it in portion sizes for quick breakfast options this fall. Next time I may leave out the sausage for a vegetarian option.

  • randcbruns
    Jul 18, 2019

    This was super flavorful. The broccoli adds nice texture, though not true to the Greek name. I also increased the feta as my family enjoys the flavor.

  • my4sweetys
    Jul 16, 2019

    This is really good and filling. Left out the artichoke just as a personal preference (dont are for them). I too was confused with the broccoli in a greek casserole, but went with it. Next time I may sub it for spinach. Will make again!

  • bonito15
    Jul 12, 2019

    I cook breakfast for a group of men every Saturday and am always looking for something different. Made 2 pans of this and they wished there was more - easy to do and simply delicious

    Jul 6, 2019

    It would be helpful if you had a follow-up recipe for the 6 egg yolks not being used.

  • disneite
    Jul 6, 2019

    Didn't understand "broccoli in a "Greek Casserole". Added Kalamata olives (1/2 cup) and chopped eggplant (1/2 cup) instead of broccoli, and found some "Greek salad dressing". Too much eggplant added too much water to recipe. Tasted good. Might add some drained chopped spinach next time....

  • Chiquita2
    Mar 17, 2016

    It sounds very good, but except for the Feta cheese,it sounds more Italian.

  • Happygirl9
    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.