Ok, for all those folks out there who have loved the Mediterranean Egg Casserole that we have served up lately and have requested the recipe but haven’t received, my apologies, I tend to be a bit of a rebel and a fly by the seat of my pants kind of gal when it comes to cooking at times, a bit more of an eyeballer than a level teaspoon type of person.
HOWEVER, I have some time today to sit down and really think about what goes into that scrumptious breakfast and share it with all of you. As most of you know we make a real effort here at the Inn to accommodate everyone’s dietary needs. Occasionally we have a few guests in house that are unable to eat dairy and generally we can scramble up some eggs for breakfast for them since most of our egg casseroles do have milk and cheese in them. One weekend I was faced with about half an Inn of guests not able to eat dairy and well honestly that is a lot of folks to scramble eggs for in our small kitchen on a busy Sunday so I needed to come up with an alternative and hence the Mediterranean Egg Casserole was created! It was a hit, whew, and I figured if it was a hit without dairy just think how much better it would be with cheese, for those of us able to eat it of course. So it has been a work in progress and I think we have come up with a winner.
Originally I had put the kalamata olives in the casserole but noticed a few plates returning with them pushed to the side, they are a fairly strong olive which some don’t like so for a while I left them out. I also noticed that the feta seemed to get lost taste wise baked into the casserole so eventually those two ended up as a garnish which guests could choose to have or not to have and the tomato sauce? Well again that is my “ let’s see if this works” attitude and low and behold it worked! So please enjoy the recipe, which is great to make ahead for large gatherings such as holiday brunches and for a family get together. For me a recipe is framework…you can add and subtract and embellish to your hearts desire.
Innkeeper Bath Street Inn
Mediterranean Egg Casserole
- 30 eggs
- 1 cup milk
- 3-4 cups cottage cheese
- 2 cans artichoke hearts drained and squeeze of all water, finely chopped and added to cottage cheese
- 1 package frozen spinach, thawed, drained and squeezed
- ¼ cup sun dried tomatoes, with most of oil blotted off -chopped
- ½ cup roasted bell peppers (we use the Trader Joes brand with red and yellow pepper which has some nice chunks of garlic as well)- chopped
- 1 cup cheese…can be anything really
- ½ cup Parmesan cheese
- 1/2 t garlic salt
- 1 t basil
- 1 t oregano
- 1/2 t pepper
Topped with a tomato sauce ( we use the Trader Joes vodka tomato sauce) but I have made my own as well. Crumbled feta cheese and chopped kalamata olives.
This will make a dish that can serve 18-24 people. Coat a baking dish with non stick spray and bake for about 90 minutes 325-350. It is ready when a knife is pulled out clean.
We put this together the night before and put it into a cold oven in the morning and then turn the oven on.
Can be made dairy free by omitting cheese, doubling spinach and substituting water for milk~just as tasty!