Photo: Lunds & Byerlys
With Father’s Day on June 15, we got to thinking: Mothers aren’t the only ones who deserve breakfast in bed or a lovely at-home brunch. While egg bakes have long been a recipe staple, Mediterranean Egg Bake offers an elevated take on a classic and combines sheet pan roasted veggies with buttery layers of dough and custard.
- 1 large yellow onion, medium diced
- 1 red bell pepper, medium diced
- 1 pint multicolored cherry tomatoes, halved
- 8 oz. cremini mushrooms, stemmed and quartered
- 2 garlic cloves, minced
- 1 ½ tsp. fresh thyme, minced
- ½ tsp. fresh rosemary, minced
- 2 Tbsp. extra virgin olive oil
- 1 tsp. kosher salt, plus more to taste
- black pepper, freshly ground, to taste
- 2 cups spinach, packed
- ½ tsp. red pepper flakes, crushed
- 10 large eggs
- ½ cup heavy cream
- ½ cup feta cheese, crumbled
- ½ cup goat cheese, crumbled
- 18 sheets phyllo dough, thawed
- 1 stick unsalted butter, melted
- parsley, roughly chopped, for garnish
- basil, roughly chopped, for garnish
Heat the oven to 425 F. Line a rimmed sheet pan with parchment paper. In a large bowl, toss together the onion, pepper, tomatoes, mushrooms, garlic, thyme, rosemary, olive oil and a pinch each of salt and black pepper. Transfer the vegetables to the sheet pan. Roast until the vegetables begin to caramelize, 25–30 minutes. Stir in the spinach and red pepper flakes, and roast for an additional 5 minutes. Set aside. Reduce the oven temperature to 350 F. In a large bowl, whisk together the eggs, cream, feta, goat cheese, 1 tsp. salt and black pepper to taste. Set aside. Unwrap and unroll the phyllo dough; cover it with a damp cloth. Place 1 sheet of phyllo dough in a 9×13-inch pan, pressing it into the bottom and up one side. Quickly and lightly, brush the phyllo with the melted butter. Repeat with the remaining phyllo sheets, alternating the placement of the dough, so all sides of the pan are evenly covered to form a crust. Set aside 1 cup of the roasted vegetables. Scatter the remainder in the pan. Pour the egg mixture into the pan; scatter the reserved vegetables on top. Bake for 40–50 minutes until the filling is set and the crust is golden brown and crisp. Let cool for 10 minutes. Garnish with chopped parsley and basil. Enjoy!
Katie Tomsche is the content manager for Lunds & Byerlys. Taste more at lundsandbyerlys.com.
