Mediterranean Egg Bake
Waffles, pancakes, crepes — all of these have their place in the world of vegetarian breakfast dishes. But nothing beats a classic egg bake. In this delectable Mediterranean Egg Bake recipe, we combine sheet pan roasted veggies with buttery layers of dough and custard, creating a crowd-pleasing dish perfect for special occasions and leisurely weekend mornings alike.
Now, if you are one of those rare individuals who loves nothing more than a labor-intensive breakfast, you might want to find a different recipe. Efficiency is the name of this egg bake’s game. While the overall cook time is a little over an hour (and 100% worth it) you’re looking at under 30 minutes of prep time, thanks to the sheet pan roasted veggies. This cooking method is not only hands-off but it also adds a wonderful depth of flavor. We coat the veggies in olive oil and herbs and as they roast and carmelize in the oven — filling your kitchen with a wonderful aroma — you can focus on layering the butter and dough, which will cradle all that veggie goodness plus the egg, cream, feta and goat cheese custard.
The resulting egg bake promises a textural and flavorful experience bordering on indulgence. Punctuated by aromatic herbs and spices, the veggies bring a satisfying crunch and a bit of natural sweetness to every bite while the tissue paper flakiness of the dough is nothing short of delightful. By now, you can probably almost taste the mimosa that should accompany this meal. So go ahead and add one! You deserve it.
8 servings
Preparation time: 15 minutes
Cook time: 1 hour 15 minutes
Ingredients
1 large yellow onion, medium diced
1 red bell pepper, medium diced
1 pint multicolored cherry tomatoes, halved
8 ounces cremini mushrooms, stemmed and quartered
2 garlic cloves, minced
1 ½ teaspoons minced fresh thyme
½ teaspoon minced fresh rosemary
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
2 cups packed spinach
½ teaspoon crushed red pepper flakes
10 large eggs
½ cup heavy cream
½ cup crumbled feta cheese
½ cup crumbled goat cheese
18 sheets phyllo dough (from ½ box), thawed
1 stick unsalted butter, melted
Roughly chopped parsley, for garnish
Roughly chopped basil, for garnish
Directions
- Heat oven to 425 F. Line a rimmed sheet pan with parchment paper.
- In a large bowl, toss together the onion, pepper, tomatoes, mushrooms, garlic, thyme, rosemary, olive oil and a pinch each of salt and black pepper. Transfer the vegetables to the sheet pan.
- Roast until the vegetables begin to caramelize, 25 to 30 minutes. Stir in the spinach and red pepper flakes and roast for an additional 5 minutes. Set aside.
- Reduce the oven temperature to 350 F.
- In a large bowl, whisk together the eggs, cream, feta, goat cheese, 1 teaspoon salt and black pepper to taste. Set aside.
- Unwrap and unroll the phyllo dough and cover it with a damp cloth. Place 1 sheet of phyllo dough in a 9×13-inch pan, pressing it into the bottom and up one side. Quickly and lightly, brush the phyllo with the melted butter.
- Repeat with the remaining phyllo sheets, alternating the placement of the dough, so all sides of the pan are evenly covered to form a crust.
- Set aside 1 cup of the roasted vegetables. Scatter the remainder in the pan. Pour the egg mixture into the pan and scatter the reserved vegetables on top.
- Bake for 40 to 50 minutes until the filling is set and the crust is golden brown and crisp. Let cool for 10 minutes. Garnish with chopped parsley and basil. Enjoy!
Recipe source: Ingredient
