Mediterranean Potato & Zucchini Rösti Egg Bake with Feta & Sun-Dried Tomato

A hearty Mediterranean-inspired breakfast or brunch bake with crispy shredded potato and zucchini rösti, creamy baked eggs, salty feta, and tangy sun-dried tomatoes. It’s packed with vegetables and protein and makes a delicious make-ahead meal.

 Ingredients

For the Rösti Base

• 3 medium potatoes, peeled and coarsely grated
• 2 medium zucchini, coarsely grated
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano

For the Egg Filling

• 6 large eggs
• ½ cup milk or unsweetened almond milk
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ cup crumbled feta cheese
• ⅓ cup sun-dried tomatoes, chopped
• ½ cup baby spinach, chopped
• ¼ cup red onion, finely diced
• ¼ cup shredded mozzarella, optional

For Garnish

• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh basil, chopped
• Extra feta
• A few chopped sun-dried tomatoes
• Pinch of red pepper flakes, optional

 Instructions

1. Prepare the vegetables
Preheat oven to 400°F (200°C). Grease a 9-inch pie dish or similar baking dish with a little olive oil.

Place the grated potatoes and zucchini in a clean kitchen towel. Squeeze firmly to remove as much excess moisture as possible. This step is important for getting a crisp rösti base.

2. Season the rösti mixture
Transfer the squeezed vegetables to a bowl. Add olive oil, salt, pepper, garlic powder, and oregano. Mix well.

3. Form the rösti crust
Press the potato-zucchini mixture firmly into the bottom of the prepared baking dish, creating an even layer. Press it slightly up the sides to form a shallow crust.

4. Pre-bake
Bake uncovered for 25–30 minutes, or until the edges are golden and the base is beginning to crisp.

For an extra-crispy crust, brush the top lightly with another teaspoon of olive oil before baking.

5. Prepare the egg mixture
While the rösti bakes, whisk together the eggs, milk, oregano, garlic powder, and black pepper.

Stir in the spinach, red onion, feta, and sun-dried tomatoes. Add mozzarella if using.

6. Add the filling
Remove the rösti from the oven. Carefully pour the egg mixture evenly over the potato-zucchini crust.

7. Bake again
Reduce oven temperature to 375°F (190°C). Return the dish to the oven and bake for 25–30 minutes, or until the eggs are completely set in the center and lightly golden on top.

8. Rest and garnish
Let the bake rest for 5–10 minutes before slicing. Garnish with fresh parsley, basil, additional feta, sun-dried tomatoes, and red pepper flakes if desired.

 Serving Suggestions

Serve warm with:

• Fresh Greek salad
• Cucumber and tomato salad
• Tzatziki
• Avocado slices
• Fresh fruit
• A spoonful of plain Greek yogurt

 Recipe Information

• Prep time: 20 minutes
• Cook time: 50–60 minutes
• Resting time: 5–10 minutes
• Total time: About 1 hour 10 minutes
• Servings: 6
• Difficulty: Easy to moderate

 Approximate Nutrition Per Serving

Estimates will vary depending on the exact ingredients and brands used.

• Calories: ~280
• Protein: ~14 g
• Carbohydrates: ~25 g
• Fat: ~14 g
• Fiber: ~3–4 g
• Sugar: ~4 g
• Sodium: ~500 mg

 Helpful Tips

• Squeeze the zucchini very well: Excess water can make the rösti soggy.
• Use a starchy potato: Russet or Yukon Gold potatoes work particularly well.
• Don’t skip the pre-bake: It gives the vegetable crust time to crisp before the wet egg mixture is added.
• Watch the salt: Feta and sun-dried tomatoes can already be quite salty.
• For more protein: Add ½ cup cooked chicken, turkey, or extra egg whites.
• For a vegetarian meal: Keep the recipe as written.
• For a lower-carb version: Replace some or all of the potato with additional zucchini or cauliflower.

 Recipe Q&A

Can I make this ahead of time?
Yes. Bake it completely, cool, cover, and refrigerate for up to 3–4 days. Reheat individual portions in the oven, toaster oven, or microwave.

Can I freeze it?
Yes. Cool completely, cut into portions, wrap well, and freeze for up to about 2 months. Thaw overnight in the refrigerator and reheat until hot.

Why is my rösti base soggy?
The most common reason is excess moisture from the zucchini or potatoes. Squeeze the grated vegetables very thoroughly before seasoning.

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before adding it.

Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but remove some of the seeds and moisture first so the egg bake doesn’t become watery.

Can I make it without feta?
Absolutely. Try goat cheese, ricotta, mozzarella, or a dairy-free cheese alternative.

Is this good for meal prep?
Yes. Slice into six portions and refrigerate in airtight containers. It works especially well for breakfast, brunch, or a quick lunch.