Cheesy Zucchini Egg Breakfast Casserole in 40 Minutes

Erin Swenson, Food Blogger

Zucchini Egg Breakfast Casserole

Just because its called Zucchini Egg Breakfast Casserole, doesn’t mean its just for breakfast. This dish is delicious no matter what time of day you eat it. Do you garden? Have you ever grown zucchini in your garden? If you have then you know that zucchini is a bumper crop. It starts producing fruit relatively early in the season and then keeps on producing up until the first frost. If you have ever grown zucchini you will also know you have to give it away and/or get creative with different ways to use it.  Zucchini Egg Breakfast Casserole is the perfect meal to use up any zucchini that you have.

Zucchini is a summer squash, meaning it has a thin skin and does not store well for an extended period of time. If you aren’t a gardener, zucchini is easy to find year round at your local grocery store. Zucchini is very versatile, with a mild flavor it takes on the flavor of whatever is cooked with it. This versatility means that you can find zucchini used in a variety of foods, bread, casserole, and even cookies. Zucchini is full of nutrients and a great addition to almost any dish. 

Zucchini Egg Breakfast Casserole with Canadian Bacon

This Zucchini Egg Breakfast Casserole recipe is fast and easy to make and only takes about 40 minutes from start to finish with the majority of that time being cooking time. It serves 8 people and is a hearty filling breakfast that will get your day started on the right foot. 

How to Make Zucchini Egg Breakfast Casserole?

If you are making this recipe for a crowd and looking to add more meat to it, you can optionally add chopped cooked bacon, browned breakfast sausage, canadian bacon, or ham.    

• Preheat the oven to 400 degrees.
• Cut zucchini into thin slices. 
• In a bowl combine sliced zucchini, oil, ¼ teaspoon salt, ¼ teaspoon pepper, and parmesan and mix. 
• Grease a 9×13 inch pan and layer zucchini in the bottom
• In a medium sized mixing bowl, whisk together egg, milk, cheese, and remaining salt, pepper and seasonings.
• Pour egg mixture over the zucchini and bake for about 30 minutes or until no longer jiggly in the middle. 
• Let cool for 5-10 minutes before serving.  

This recipe also makes for a quick meal if you make it in advance and freeze the individual squares. To reheat, place on a plate and cover it with a moist paper towel and microwave 30-60 seconds or until heated through.

Zucchini Egg Breakfast Casserole Ingredients and Directions:

Prep Time: 10 minutes Cook Time: 30 minutes Servings: 8

2-3 small zucchini

2 Tablespoons oil

¼ cup grated parmesan

10 eggs

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ cup milk

¾ cup shredded cheddar cheese

½ teaspoon salt

½ teaspoon pepper

Optional: ½ cup sliced Canadian bacon, ½ cup cooked chopped bacon, ½ cup cooked breakfast sausage 

1. Preheat the oven to 400 degrees.
2. Cut zucchini into thin slices.
3. In a bowl combine sliced zucchini, oil, ¼ teaspoon salt, ¼ teaspoon pepper, and parmesan and mix.
4. Grease a 9×13 inch pan and layer zucchini in the bottom.
5. In a medium sized mixing bowl, whisk together egg, milk, cheese, and remaining salt, pepper and seasonings.
6. Pour egg mixture over the zucchini and bake for about 35 minutes or until no longer jiggly in the middle.
7. Let cool for 5-10 minutes before serving.  

Note:

For this recipe I looked at a few other zucchini casseroles and modified them to my family’s personal taste. This recipe is DASH diet friendly. If you don’t want to slice all the zucchini, or you don’t like larger pieces of zucchini, you can also grate the zucchini for this dish. However you prepare the zucchini, you are sure to love this dish!