Go Back

Savory Mediterranean Breakfast Bake

A hearty, flavorful egg bake packed with savory chicken sausage, vegetables, and feta, perfect for a satisfying, low-carb brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 58 minutes
Resting Time 10 minutes
Total Time 1 hour 23 minutes
Servings: 8
Course: Breakfast
Cuisine: American, Mediterranean
Calories: 312
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 16 oz 1 lb low-sodium ground chicken sausage
  • 1 small yellow onion chopped
  • 1 red bell pepper small dice
  • 6 oz approx. 1 cup canned artichoke hearts, drained, rinsed, and chopped
  • 3 oz approx. ½ cup pitted kalamata olives, drained, rinsed, and chopped
  • 2 oz approx. ½ cup sun-dried tomatoes (not oil-packed), chopped
  • 1 5-oz package fresh baby spinach
  • 3 cloves garlic minced
  • 15 mL 1 Tbsp avocado oil
Egg Mixture & Topping
  • 11 large eggs
  • 200 g approx. 7 oz crumbled feta cheese
  • 1 Tbsp ground flaxseed
  • 1 tsp dried oregano
  • ½ tsp black pepper

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 13” x 9” casserole dish.
  2. Place a large skillet over medium-high heat and add the 15 mL of avocado oil. Add the chopped onion and diced red bell pepper, sautéing until they begin to soften, about 5-6 minutes.
  3. Add the ground chicken sausage and minced garlic to the skillet. Cook, using a spatula to break the meat into small pieces, until the sausage is fully browned, about 6-7 minutes.
  4. Remove the skillet from the heat. Add the entire package of baby spinach and stir into the hot sausage mixture. Continue stirring until the spinach has wilted from the residual heat.
  5. Spread the sausage and vegetable mixture evenly into the bottom of the prepared casserole dish. Scatter the rinsed artichoke hearts, rinsed olives, and sun-dried tomatoes over the top.
  6. In a large bowl, whisk together the 11 eggs, ground flaxseed, dried oregano, and black pepper until well-combined. Pour this egg mixture as evenly as possible over the ingredients in the dish. Gently sprinkle the crumbled feta cheese over the top.
  7. Bake for 40 to 45 minutes, or until the center of the casserole is firm to the touch and a knife inserted in the middle comes out clean.
  8. Allow the casserole to rest and cool for at least 10 minutes before slicing into 8 squares and serving.

Notes

Nutrition Information (Per Serving)

Calories: 312 kcal Total Fat: 20.4 g Saturated Fat: 7.7 g Sodium: 749 mg Total Carbohydrates: 11.4 g Dietary Fiber: 3.6 g Net Carbohydrates: 7.8 g Total Sugars: 5.8 g Protein: 22.6 g
Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs - Fiber.