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This Mediterranean egg white bake is one of my favorite meal prep breakfasts when I want something savory, filling, and packed with protein. It’s loaded with Mediterranean flavors from the feta cheese, kalamata olives, sundried tomatoes, and artichoke hearts. It gets all baked together into an easy breakfast dish that reheats really well throughout the week. While this one might not be the most pretty recipe on my website, I promise it delivers in flavor!

To make this recipe more balanced and satisfying, I used a combination of whole eggs and egg whites. The whole eggs add flavor and nutrients like healthy fats and choline, while the extra egg whites boost the protein content. Adding more protein to breakfast can help keep you fuller for longer and support more stable energy throughout the morning. This recipe is also packed with veggies, which add fiber, vitamins, minerals, and lots of flavor. The spinach and artichokes pair really well with the feta and olives.

One thing to note is that this bake is a little higher in sodium because of ingredients like olives, feta, sundried tomatoes, and added salt. If you’re watching your sodium intake, you can easily reduce the olives or cheese, or choose lower-sodium versions when available. And of course, you can omit the added salt.

Because it’s a little too light on its own for breakfast, I like serving a slice between two pieces of whole grain toast with some smashed avocado. This makes for a more complete and balanced breakfast with extra fiber and healthy fats. It’s also great on its own as a quick snack.

This recipe is perfect for meal prep since it stores really well in the fridge for about 3 to 4 days in an airtight container. Just reheat a slice in the microwave or oven whenever you need an easy breakfast ready to go. I hope you enjoy this Mediterranean egg white bake! Leave a comment below if you try it.

Mediterranean Egg White Bake

This Mediterranean egg white bake is an easy and delicious high-protein breakfast recipe that you can prep ahead for the week!

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Prep 10

Cook 40

Total 50

Course Breakfast

Cuisine Gluten-Free, Mediterranean, Vegetarian

Servings 4

Calories 254 kcal

Ingredients

4 eggs
1 1/2 cup egg whites
2 cups spinach, chopped
1 can artichoke hearts, drained and chopped (pat dry to remove excess liquid)
1/3 cup kalamata olives, chopped
1/4 cup sundried tomatoes, chopped
1/2 cup feta cheese, crumbled
1 tsp italian herbs seasoning
1/2 tsp black pepper
1/4 tsp salt

Instructions

Preheat oven to 375F and spray oil in an 8×8 baking dish.
In a large bowl, add whole eggs and whisk. Add egg whites and whisk again to combine.
Add remaining ingredients and spices and mix thoroughly.
Pour into the baking dish and bake for 35-40 minutes until the eggs are fully set and the top is slightly browned.