Mediterranean Breakfast Casserole 🍳🌿 This veggie-packed casserole I created is light, flavorful, and ideal for meal prep. Fresh spinach, juicy tomatoes, sautéed mushrooms, caramelized onions, and creamy feta meld together with a splash of half-and-half for a perfectly custardy texture. Fragrant basil and parsley brighten every bite-making this Mediterranean-inspired breakfast one you’ll crave again and again. ✨ Here’s the full recipe: Ingredients (6 servings) • 12 large eggs • 1/3 cup half-and-half • 8 oz mushrooms, sliced • 1 medium onion, diced • 1-1.5 cups grape tomatoes, halved • 3-4 cups fresh spinach, roughly chopped • 1 cup crumbled feta • 2-3 tbsp fresh basil, chopped • 2-3 tbsp fresh parsley, chopped • 1 tsp garlic powder (optional) • 1 tsp salt (to taste) • 1/2 tsp black pepper • Olive oil or butter for sautéing • Fresh chives for garnish (optional) Instructions 1️⃣ Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. 2️⃣ Heat oil/butter in a skillet. Sauté mushrooms until browned (5-7 min). 3️⃣ Add onion and cook until softened (3-4 min). Stir in tomatoes (2-3 min), then add spinach just until wilted. Remove from heat. 4️⃣ In a large bowl, whisk eggs, half-and-half, garlic powder, salt, and pepper. 5️⃣ Stir in basil, parsley, and feta. 6️⃣ Fold in the cooked veggies and pour into prepared dish. 7️⃣ Bake for 25-30 minutes, until the center is just set. 8️⃣ Cool 5-10 min, garnish with chives, slice, and serve.