vegetarian breakfast casserole

gluten free | easy | dairy free

like a crustless quiche, this vegetarian breakfast casserole is perfect for weekend brunch or meal prepped for healthy grab-and-go breakfasts.

step 1

Start by prepping the ingredients listed, you'll find all substitutions and options on the blog.

step 2

Start by preheating the oven, then grate the zucchini and set it aside.

step 3

Lay 1/2 of the onion flat on the cutting board and cut across the rounded top to create half-moon slices.

step 4

Then briefly cook it in butter in a large skillet (9″) over medium heat. This is essential to take the raw onion edge off because the baking time isn’t quite enough.

step 5

Next, whisk the eggs together well with the salt and pepper in a large bowl. Then stir in the veggies and chopped basil.

step 6

Pour the veggie egg mixture into a well-buttered pie plate or similar-sized baking dish. If you’re using the optional cheese, you can sprinkle it over the top or mix it in.

step 7

Bake the egg casserole until puffed in the center and done. Serve hot out of the oven, or at room temperature. Let the casserole cool to just warm if you want to portion it out for meal prep.

3 key tips

1. try the different substitutions listed in the recipe.

2. make this a showstopper brunch with the ways to serve this on the blog.

3. try the different fresh herb options or the cheese variations.


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