Delicious Vegetable Egg Casserole
This Vegetable Egg Casserole with Zucchini and Roasted Red Peppers is a filling and healthy breakfast that is easy to make! This casserole is loaded with eggs, zucchini, roasted red peppers and mozzarella cheese.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
1 zucchini, chopped
1 cup roasted red peppers, chopped
2 cups shredded mozzarella cheese (non-dairy if desired)
12 eggs
1 cup milk (non-dairy if desired)
1 tsp salt
1/2 tsp pepper
Instructions:
Preheat the oven to 350 degrees.
Prepare a 9×13 inch pan by spraying with non-stick spray or rub with a dab of olive oil.
Drain and pat dry the roasted red peppers. Try to remove as much liquid as you can before slicing them.
Slice the roasted red peppers and zucchini.
Layer the zucchini and peppers in the baking dish.
Top vegetables with shredded mozzarella cheese.
In a small bowl, combine milk, eggs, salt and pepper. Whisk until well combined.
Pour mixture in baking dish over vegetables and cheese.
Bake in oven at 350 degrees for 30-50 minutes or until eggs are set. The type of milk used and water content of the zucchini can affect the baking time. The casserole is done when golden, pulls away from the sides and the middle is completely set. The casserole should not wiggle in the middle.
Serve immediately or let cool and store in the refrigerator until ready to eat.
Notes:
This vegetable egg casserole can be made with other vegetables or with a different kind of cheese as well!
If making half the recipe, bake in an 8×8 pan.
Nutritional Info:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 394mgSodium: 746mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 21g