Are you looking for an easy Sunday brunch recipe that will impress your friends and family while enjoying delicious nutritious food? Look no further, this Zucchini Breakfast Casserole recipe is the ticket! This casserole is packed with wholesome veggies and plenty of healthy protein for a full morning meal. The best part about it? It’s a one-pan dish that does not require lengthy prep time or extensive list of ingredients.
Zucchini Breakfast Casserole Recipe
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This delightful breakfast casserole starts with feta cheese, zucchini and eggs. If feta isn’t your thing, you can substitute your favorite cheese blend. Other additions you can add for extra flavor and color are potatoes, tomatoes, bell peppers, mushrooms and spinach. For an even heartier meal, add some chorizo or cooked, crumbled bacon. The options to bulk up your breakfast casserole are truly endless.
To make this easy casserole, lightly grease a 9×13 inch baking pan. Slice the zucchini into thin coins and spread them in the baking pan. Sprinkle crumbled feta cheese across the top and set aside. In a separate bowl, whisk together the eggs and add your other desired ingredients. Pour the egg mixture over the zucchini and feta and bake in a 375°F oven for 35-45 minutes. When it’s golden brown and the eggs have set, your casserole is ready to serve. Enjoy!
Egg Vegetable Casserole Recipe
This egg vegetable casserole is the perfect dish for a nutritious brunch for any occasion. It is full of delicious veggies and natural proteins that will fill you right up and have you feeling energized and satisfied. Plus, it is oh-so-easy to make. All you need is a combination of fresh vegetables like broccoli, peppers, mushrooms and onions. You can mix and match with your favorite veggies or swap out store-bought frozen chopped vegetables for convenience.
Begin by lightly greasing a 9×13 inch baking pan. Saute the combination of your chosen vegetables until just tender and spread evenly across the pan. Sprinkle cheddar cheese over the top for added flavor and set aside. Grab a medium bowl and beat the eggs until mixed. Pour the egg mixture over the vegetables. Add a sprig of rosemary for extra flavor then bake at 375°F for 30-45 minutes until the eggs are set and lightly golden. Cut into slices and serve the egg vegetable casserole hot. Enjoy!
If you’re looking for an extra kick to your casserole dish, try adding a bit of jalapeno pepper or hot salsa to the eggs before baking or with your favorite cheese. This will give your egg veggie casserole a bit of zest and turn those eggs into a Mexican egg dish. Looking to try something a bit different? Take the classic brunch casserole to lunch and try topping it with a bit of pesto or a dollop of sour cream.
Making egg vegetable casserole is a snap and an excellent way to get in extra veggies when you need a warm and nourishing meal in a hurry. Check out the short video below for more tips and tricks for making this easy breakfast dish. For added convenience, you can also use a cast iron pan for a delicious, mess-free experience. The Lodge Pre-Seasoned Cast Iron Skillet is the perfect choice for making this classic casserole. Click the link below to get yours now: https://amzn.to/3lr1RSn
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