This Tomato, Egg, & Feta Casserole is a great way to incorporate a ton of veggies in your diet, not to mention how pretty it is!
I love the sliced tomatoes on top, they are so beautiful. Once they cook in the oven they get roasted and puckered and are even more delicious.
This casserole recipe is great because you can make it the night before and let it hang out in the fridge and pop it into the oven in the morning or you can make it first thing in the morning and have it for dinner that night.
It is such a versatile recipe, I made mine for dinner, but you could totally do it for breakfast or brunch!
Begin by chopping your vegetables: onions, red pepper, and zucchini.
Add the butter and then saute the onions in it.
Add all the other veggies and cook them until they are tender.
I love the blend of all the beautiful colors!
Then take your bread and tear it up into pieces.
Add it to the casserole.
Make up your egg mixture.
Sprinkle feta cheese on top.
Add all the goods!
Then top with sliced tomatoes…..oh la la!
Add the remaining feta cheese and place it in the oven!
All done!
- 3 Tbsp butter
- 1 onion, diced
- 1 red bell pepper, chopped
- 2 zucchini, chopped
- 1/2 tsp garlic salt
- 8 pieces of white bread, torn into pieces
- 9 eggs, beaten
- 3 cups milk
- 1 1/2 tsp salt
- 1 1/2 tsp ground mustard
- 1 cup monterey jack cheese, shredded
- 1 1/4 cup feta cheese, crumbled
- 3-5 tomatoes, sliced for the topping
- Melt butter and saute the onion in it. Then add the red pepper, zucchini, and garlic salt. Cook until veggies are tender and set aside.
- Whisk together the milk, eggs, salt, and ground mustard.
- In a greased 9x13 pan, layer the bread, cheese, 3/4 cup feta and then the veggies. Pour egg mix over top and let sit overnight or at least 6 hours in the fridge.
- Before baking, slice tomatoes and lay pattern over top and then top with remainder of cheese.
- Bake at 350 F for 1 hour, uncovered, but if it looks like it needs it, you can cover it with foil.
- Let sit for 5 minutes and serve.
Yum
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