Make-Ahead Mediterranean Egg Casserole

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Recipe by: Hass Avocado 

Ingredients 

Serving size:
10

Nutrition Information: 
Calories 106
Fat 5.5 g
Saturated Fat 3.4 g
Cholesterol 225 mg Sodium 306 mg
Carbohydrates 9 g Fiber 2.8 g
Protein 6.5 g

• teaspoon of olive oil

• 1/2 small red onion, sliced

• 1/2 cloves garlic, finely chopped

• 1 (14-ounce) can water-packed artichokes, drained and chopped

• 6 ounces baby spinach (about 6 cups)

• 1 cup grape or cherry tomatoes, halved (about 5 ounces)

• 4 ounces feta cheese, crumbled (about 1 cup)

• 1/2 ounce Parmesan cheese, finely grated (about 1/4 cup)

• 1 tablespoon fresh oregano leaves

• 12 eggs (large)

• 1 1/4 teaspoons kosher salt, divided

• 2 cups whole or 2% milk

• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x13-inch baking dish with olive oil.
   

2. Heat 1 teaspoon olive oil in a large skillet over medium-high heat until shimmering. Add the red onion and 1/2 teaspoon of the kosher salt, and cook until soft, 2 to 3 minutes. Add the garlic and artichokes and cook until the garlic is fragrant about 1 minute. Add 6 ounces spinach (about 6 cups) and cook until just wilted about 2 minutes.
   

3. Transfer the vegetables to the prepared baking dish and arrange in an even layer. Sprinkle the tomatoes and feta cheese evenly over the vegetables.
   

4. Whisk the Parmesan, oregano, 12 Eggland's Best large eggs, 2 cups whole or 2% milk, 1/4 teaspoon black pepper, and remaining 3/4 teaspoon kosher salt together in a large bowl until combined. Pour the egg mixture over the vegetables.
   

5. Bake until puffed, set, and an instant-read thermometer inserted into the center reads 160°F, about 30 minutes.
   

6. Let the casserole cool for 10 minutes before serving.

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