Mediterranean Hashbrown Breakfast Casserole
This Mediterranean Hashbrown Breakfast Casserole is a vibrant, flavorful twist on the classic breakfast bake. Crispy hashbrowns form a comforting base, while eggs, creamy feta, sun-dried tomatoes, Kalamata olives, and fresh vegetables add layers of Mediterranean flavor. Herbs like oregano, basil, and dill bring freshness, making this dish perfect for breakfast, brunch, or a casual dinner. It’s filling, easy to prepare ahead of time, and visually appealing with colorful vegetables and golden baked eggs.
The combination of textures—crispy hashbrowns, tender spinach, and creamy eggs—paired with tangy feta and briny olives, ensures each bite is both satisfying and bright. This casserole is a great way to bring the Mediterranean into your everyday meals with minimal fuss.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Ingredients
Base
Shredded hashbrowns (thawed): 4 cups
Olive oil: 2 tablespoons
Egg Mixture
Large eggs: 6
Milk or half & half: 1 cup
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Vegetables & Flavorings
Red onion, chopped: ½ cup
Red bell pepper, chopped: ½ cup
Spinach, roughly chopped: 2 cups
Garlic, minced: 2 cloves
Sun-dried tomatoes, chopped: ½ cup
Kalamata olives, sliced: ¼ cup
Cheese & Herbs
Feta cheese, crumbled: 1 cup
Dried oregano: 1 teaspoon
Fresh basil, chopped: 1 tablespoon
Fresh dill, chopped (optional): 1 tablespoon
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
In a skillet over medium heat, warm 2 tablespoons of olive oil. Sauté chopped onion and bell pepper for 3–4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant. Stir in spinach until it wilts slightly. Remove from heat.
Spread the shredded hashbrowns evenly in the prepared baking dish, pressing down lightly to form a uniform layer.
Scatter the sautéed vegetables, sun-dried tomatoes, and olives evenly over the hashbrowns.
In a bowl, whisk together eggs, milk or half & half, salt, pepper, oregano, and half of the crumbled feta cheese. Stir in fresh basil and dill if using.
Pour the egg mixture evenly over the hashbrowns and vegetables, pressing gently to ensure all ingredients are submerged.
Sprinkle the remaining feta on top for a golden, tangy finish.
Bake uncovered for 40–45 minutes, until eggs are set and the top is lightly golden.
Let the casserole rest for 5–10 minutes before slicing and serving warm.
Tips
Thawed hashbrowns cook more evenly; squeeze out excess moisture if needed.
Sautéing onions and peppers first enhances flavor and prevents soggy vegetables.
Pressing hashbrowns down before pouring egg mixture creates a firmer base.
Use fresh herbs for brightness; add toward the end of whisking.
Taste egg mixture before pouring for proper seasoning.
Check doneness by inserting a knife in the center; it should come out clean.
Allow the casserole to rest briefly after baking for easier slicing.
Mix red and yellow bell peppers for extra color.
Serve with a side salad or fresh fruit for a complete meal.
Use a nonstick or well-greased dish to prevent sticking.
Variations
Add cooked breakfast sausage, turkey, or bacon for extra protein.
Substitute zucchini or mushrooms for bell peppers.
Swap feta for goat cheese, mozzarella, or halloumi for a different flavor.
Add chili flakes or diced jalapeños for heat.
Incorporate roasted cherry tomatoes for sweetness.
Use kale instead of spinach for a hearty green.
Top with pine nuts or toasted almonds for crunch.
Make a vegan version using tofu scramble and plant-based milk.
Garnish with fresh arugula after baking for peppery contrast.
Create individual servings in muffin tins for a portable option.
Q&A
Can I prepare this the night before?
Yes. Assemble and refrigerate, then bake in the morning, adding a few extra minutes to cooking time.
Can I freeze it?
Yes, assemble without baking, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) until set.
Do I need to cook hashbrowns first?
No, raw thawed hashbrowns bake well, but pressing them down ensures they hold together.
Is this vegetarian?
Yes, the base recipe is vegetarian. Optional meat additions are separate.
Can I use frozen spinach?
Yes, thaw and squeeze out excess water before using.
Is this low-carb?
Swap hashbrowns for riced cauliflower for a lower-carb version.
What cheese works best?
Feta gives tang and saltiness; combining with mozzarella adds creaminess.
Can it be spicy?
Yes, add chili flakes, paprika, or jalapeños.
Can I use a smaller dish?
Yes, but adjust baking time slightly and check doneness.
How long will leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
(Approximate Per Serving)
Calories: 280
Protein: 14 g
Fat: 16 g
Carbohydrates: 22 g
Fiber: 3 g
Sodium: Moderate
Conclusion
Mediterranean Hashbrown Breakfast Casserole is a satisfying, flavorful way to start the day. It brings together crispy hashbrowns, tender eggs, tangy feta, briny olives, sun-dried tomatoes, and fresh herbs for a balanced, colorful dish. This casserole is versatile, easy to prepare ahead of time, and perfect for sharing with family or friends. With a few simple ingredients, it elevates a classic breakfast into a vibrant Mediterranean-inspired meal.