Greek Sausage Breakfast Casserole with sun-dried tomatoes, feta, spinach, kalamata olives and artichoke hearts is a marvelously flavorful meal with a Mediterranean flare. This easy egg casserole can be made ahead of time and saves very well for entertaining guests.
Looking for something impressive for breakfast or brunch?
I’ve got you!
This easy sausage breakfast casserole is packed with goodies for a meal that takes your taste buds on a lovely adventure.
Loaded with favorites like Italian sausage, feta cheese, caramelized onion, garlic, and more, this magical meal is HUGE on flavor, low on prep and high on your return on time invested.
We’ve taken a stroll down breakfast casserole lane on this blog a time or five.
In fact, my Sweet Potato, Sausage and Kale Breakfast Casserole has been a reader favorite for years, and my Broccoli Cheddar Egg and Hashbrown Casserole is always a hit around the holidays.
In addition, this very recipe is similar to my Mediterranean Breakfast Casserole, but I daresay it’s even more flavorful with the addition of sun-dried tomatoes, kalamata olives, and artichoke hearts!
Speaking of sun-dried tomatoes, kalamata olives, and artichoke hearts, I was unsure what to expect regarding these three ingredients in an egg casserole, and the artichoke hearts in particular.
I was wildly pleasantly surprised at how amazing everything comes together in one cohesive casserole.
All I can say is, if you’ve never tried a frittata, quiche, or breakfast casserole with sun-dried tomatoes, kalamata olives and/or artichoke hearts, I 12 out of 10 recommend it!
The texture, the bursts of flavor…it’s almost too good!
Let’s dive right into the details, because we have casseroles to bake!
Ingredients for Greek Breakfast Casserole:
Ground Italian Sausage: I use mild chicken ground Italian sausage, which I get from the butcher counter at Whole Foods.
You can use your favorite Italian sausage in this recipe! Just be sure to drain the fat if you’re using a sausage that contains a generous amount of excess fat.
Avocado Oil: Used to sauté the onion and cook the Italian sausage, I use avocado oil because it is a high-temperature cooking oil. You can use your favorite cooking oil.
Onion & Garlic: The onion gets sautéed to golden-brown perfection, unlocking so much flavor. Both onion and garlic add a tremendous richness to any dish, and this one is no exception!
Sun-Dried Tomatoes, Kalamata Olives, Artichoke Hearts: The combination of these three impressively flavorful ingredients results in a POW of flavor! If you like Italian, Mediterranean, or Greek style food with lots of briny ingredients, you’ll go crazy over this breakfast casserole!
Spinach: We toss in a good amount of spinach to add some health benefits to the meal. You can replace it with kale or chard if you prefer.
Feta Cheese: Adding even more tang and some creamy flavor, feta cheese brings everything together so nicely. If you are dairy-free you can omit the feta without worry – the casserole has a tremendous amount of flavor without it.
If you want some melted cheese action, you can add 1 to 2 cups of grated mozzarella or colby jack cheese.
Make it paleo or Whole30 by omitting the cheese (or if you do raw dairy, use your favorite raw cheese option).
Let’s make this beautiful sausage breakfast casserole!
How to Make a Sausage Breakfast Casserole:
Preheat the oven to 350 degrees F.
Heat the avocado oil in a large skillet over medium-high heat. Add the onion and sauté, stirring frequently, until the onion begins to turn golden-brown, about 5 to 8 minutes.
Transfer the ground Italian sausage to the center of the skillet, scooting the onion off to the side. Mash it down to allow much surface area to brown and allow it to brown for 2 to 3 minutes. Flip the sausage and allow it to brown another 2 minutes before using a spatula to chop it up into smaller bite-sized pieces.
Add in the garlic and spinach and cover the skillet. Cook for 2 minutes, or until the spinach has wilted.
Transfer the sausage spinach mixture to a large (13” x 9”) casserole dish.
Add the sun-dried tomatoes, kalamata olives, artichoke hearts and feta cheese and give everything a stir.
Pour the beaten eggs over everything evenly. No worries if it isn’t perfect – you can move the ingredients around to distribute them evenly using a spoon.
Bake on the center rack of the preheated oven for 40 to 45 minutes, or until the casserole has set up and tests clean.
Allow the casserole to cool for 15 minutes before slicing and serving.
What to serve with breakfast casserole? Sweet Potato Hash with Bacon and Spinach is an excellent choice!
Can You Freeze Breakfast Casserole?:
You can freeze breakfast casseroles after baking for up to 2 months. When you want to reheat it, thaw it overnight in the refrigerator then bake for 20 to 30 minutes at 350 degrees Fahrenheit.
For those who are entertaining guests during this holidays, this is an excellent make-ahead breakfast or brunch recipe.
The breakfast casserole saves very well in the refrigerator for up to 1 week. If you are making the casserole well in advance, you can always bake it and freeze it.
If you’re looking for more make-ahead breakfast recipes, also check out my Vegan Blueberry Scones, 3-Ingredient Oatmeal Cookies, Crustless Quiche, and my Dairy-Free Gluten-Free Cinnamon Rolls.
In addition, this Tater Tot Breakfast Casserole from Simply Recipes looks otherworldly!
Enjoy!
Greek Sausage Breakfast Casserole
Ingredients
- 1 Tbsp avocado oil
- 1 small yellow onion chopped
- 3 cloves garlic
- 1 pound ground chicken Italian sausage*
- ½ cup sun-dried tomatoes drained
- ½ cup kalamata olives chopped
- 1 cup artichoke hearts chopped
- 5 ounces baby spinach
- 12 large eggs well beaten
- 8 ounces feta cheese crumbles**
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the avocado oil in a large skillet over medium-high heat. Add the onion and sauté, stirring frequently, until the onion begins to turn golden-brown, about 5 to 8 minutes.
- Transfer the breakfast sausage to the center of the skillet, scooting the onion off to the side. Mash it down to allow much surface area to brown and allow it to brown for 2 to 3 minutes. Flip the sausage and allow it to brown another 2 minutes before using a spatula to chop it up into smaller bite-sized pieces.
- Add in the garlic and spinach and cover the skillet. Cook for 2 minutes, or until the spinach has wilted.
- Transfer the sausage spinach mixture to a large (13” x 9”) casserole dish.
- Add the sun-dried tomatoes, kalamata olives, artichoke hearts and feta cheese and give everything a stir.
- Pour the beaten eggs over everything evenly. No worries if it isn’t perfect - you can move the ingredients around to distribute them evenly using a spoon.
- Bake on the center rack of the preheated oven for 40 to 45 minutes, or until the casserole has set up and tests clean.
- Allow the casserole to cool for 15 minutes before slicing and serving.
Notes
Nutrition
This looks great and it is just the kind of thing I need to make for visitors on Christmas morning this year. Thanks for the idea and recipe!
I’m so happy you like the concept of it, Charlie! I was seriously blown away at how tasty it turned out. Hope you and your guests love it! xoxo