Description
Savory Greek croissant egg casserole with feta, spinach, cherry tomatoes, and herbs. Perfect for brunch or holiday breakfasts.
Ingredients
4 large croissants, cubed
8 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh spinach, chopped
1/2 cup crumbled feta cheese
1/2 cup cherry tomatoes, halved
2 tablespoons sun-dried tomatoes, chopped (optional)
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 350°F and grease 9×13-inch dish
2. Cube croissants and layer in dish
3. Whisk eggs, milk, salt, pepper, and oregano
4. Sprinkle spinach, feta, cherry tomatoes, and sun-dried tomatoes over croissants
5. Pour egg mixture over all layers and press gently
6. Cover with foil and refrigerate 30 minutes to 1 hour
7. Bake covered 25 minutes, remove foil and bake 15–20 minutes until set and golden
8. Let cool slightly, garnish with parsley, and serve warm
Notes
Use whole wheat or multi-grain croissants
Swap feta with goat cheese or ricotta
Add mushrooms, onions, or bell peppers for extra flavor
Prepare ahead for convenience
Garnish with olives or fresh dill for Greek flavor
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Greek