Vegetarian Breakfast Casserole

Bursting with flavor and veggies, this breakfast casserole is the perfect showstopper breakfast or brunch. It can also be made ahead for meal prepped grab and go breakfasts.

Prep Time20

Cook Time40

Total Time1

Author : Kari Peters

Cuisine: American

Servings: servings

Calories: 186kcal

Ingredients

1 cup grated zucchini
1/2 cup thinly slivered red onion or thinly sliced green onion
1 cup halved cherry tomatoes
1/4 cup chopped basil or 1/2 Teaspoon Italian seasoning
4 tbsp salted butter ghee, or olive oil
10 eggs
1 tsp sea salt or to your taste
1/2 tsp ground black pepper

Instructions

Preheat the oven to 350ºF and grease a deep dish 9" pie plate well.
Prep all the veggies, and set them aside.
Whisk together the eggs, sea salt, and black pepper until completely combined.
In a small skillet heat the butter/ghee/olive oil over medium heat and sauté the red onion for 2-3 minutes until it's just starting to soften.
Remove them from the heat, then stir them into the egg mixture with the other veggies and basil. (You can hold back some of the cherry tomatoes to place on top for a nicer appearance if desired.)
Stir together to completely combine, then pour the egg/veggie mixture into the pie plate. If you held back some cherry tomatoes place them evenly over the top.
Bake until the egg bake is puffed in the middle, and no longer runny in the center, about 40-45 minutes.
Remove the egg casserole and place it on a cooling rack.
Serve immediately, or cool to room temperature and portion it out to refrigerate for future breakfasts.

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Notes

Optional: 1/3 crumbled feta cheese or grated aged cheddar.

This casserole will serve more or less depending on what you serve with it. It can serve 4 easily on its own. Or 6-8 if you serve it with extras like sausages, potatoes, or muffins.

Nutrition