Easy Breakfast Egg Casserole Recipes Recipes Recipe For Zucchini

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EASY BREAKFAST EGG CASSEROLE



Easy Breakfast Egg Casserole image

This is perfect for a weekend family breakfast because it can be prepared the night before and then popped into the oven in the morning.

Provided by Hey Jude

Categories     Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

6 slices white bread, torn into pieces
1 lb bulk pork sausage, cooked and drained
1 cup cheddar cheese, shredded
6 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 350°F.
  • Grease a 13x9-inch baking pan; place bread in the bottom and sprinkle with sausage and cheese.
  • Beat eggs, milk, salt and pepper with a whisk; pour over the bread mixture.
  • Bake 40-45 minutes or until eggs are set in the center and lightly browned.

SUPER EASY EGG CASSEROLE



Super Easy Egg Casserole image

Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.

Provided by 5MOM

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 4

Number Of Ingredients 9

1 cup shredded Cheddar cheese
6 eggs, whisked
6 slices bacon, diced
2 slices bread, cubed
⅓ red bell pepper, diced
2 green onions, chopped
3 tablespoons milk
½ teaspoon minced garlic, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
  • Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 9.3 g, Cholesterol 324.7 mg, Fat 23.2 g, Fiber 0.7 g, Protein 23.2 g, SaturatedFat 10.4 g, Sodium 728.3 mg, Sugar 2.4 g

CHEESY ZUCCHINI CASSEROLE I



Cheesy Zucchini Casserole I image

This is a good, cheesy, vegetable side dish ...very easy to prepare.

Provided by DC1

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h20m

Yield 4

Number Of Ingredients 7

4 slices bread, cubed
¼ cup melted butter
2 cups cubed zucchini
1 large onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
  • Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g

ZUCCHINI, CORN & EGG CASSEROLE



Zucchini, Corn & Egg Casserole image

This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue.

Provided by Hilary Meyer

Categories     Healthy Egg Casserole Recipes

Time 1h15m

Number Of Ingredients 13

5 cups shredded zucchini and/or summer squash (about 3 medium)
2 tablespoons butter
1 cup finely chopped onion
Pinch of salt, plus 1/4 teaspoon, divided
1 ½ cups corn kernels, fresh or frozen (thawed)
1 ¼ cups no-salt-added cottage cheese (see Tips)
1 cup crumbled feta cheese
½ cup chopped red bell pepper
¼ cup chopped fresh dill
2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon ground pepper
10 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
  • Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
  • Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
  • Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
  • Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 13.7 g, Cholesterol 258.2 mg, Fat 13.8 g, Fiber 1.8 g, Protein 17.2 g, SaturatedFat 6.9 g, Sodium 428.8 mg, Sugar 6.5 g

ZUCCHINI EGG BAKE



Zucchini Egg Bake image

"This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time," reports Kim Hafner of East Walpole, Massachusetts. "Loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

3 cups chopped peeled zucchini
1 large onion, chopped
2 garlic cloves, minced
1/4 cup butter
4 large eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese., Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts :

ZUCCHINI BREAKFAST CASSEROLE



Zucchini Breakfast Casserole image

Infused with basil and garlic, it's not just about the zucchini in this recipe! I took an omelette recipe and modified it to create a make ahead dish that is perfect for a breakfast or brunch.

Provided by Michelle London

Categories     Breakfast

Time 1h5m

Number Of Ingredients 11

2 clove garlic, minced
olive oil for sauteing
1 medium zucchini, sliced thin
1/2 bunch basil, fresh
8 eggs
1/4 c milk or cream (i prefer cream)
pinch salt
pinch pepper
1 roma tomato, diced
1/4 c grated parmesan cheese
1/2 c diced cooked ham, optional

Steps:

  • 1. Saute minced garlic in a bit of olive oil over medium heat in a non-stick saute pan.
  • 2. When the oil and garlic are heated, tear the basil and add it to the pan, along with the sliced zucchini. Cook until the zucchini is tender but not cooked through, about 2 minutes. Season with salt and pepper.
  • 3. Whisk eggs together with milk or cream in a medium bowl. Season with salt and pepper.
  • 4. Layer zucchini mixture in the bottom of a 8x8 square or round casserole dish. If you would like to add ham to your casserole, you may do so at this time.
  • 5. Pour egg mixture evenly over the top of zucchini mixture.
  • 6. Sprinkle parmesan evenly over top of casserole.
  • 7. Dice roma tomato and sprinkle evenly over the top of the egg/zucchini mixture.
  • 8. Cover and refrigerate overnight.
  • 9. In the morning, uncover and bake at 350 degrees for 45 minutes.

ZUCCHINI CASSEROLE WITH PARMESAN



Zucchini Casserole with Parmesan image

This zucchini casserole eats like a gratin topped with Parmesan cheese and toasted bread crumbs for an easy side dish everyone loves.

Provided by Heidi

Categories     Side Dish

Time 50m

Number Of Ingredients 9

8 cups sliced zucchini (, from 2-3 medium zucchini)
3 tablespoons butter (, divided)
1 teaspoon kosher salt (, divided)
1/4 teaspoon freshly ground black pepper
1/3 cup sour cream
1 large egg yolk (, whisked)
1/2 cup grated Parmesan cheese (, divided)
2 tablespoons chives (, divided)
1/4 cup dried bread crumbs

Steps:

  • Preheat the oven to 375°F.
  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the zucchini slices and season with 1/2 teaspoon kosher salt and the black pepper. Cook, stirring occasionally, until the zucchini is softened but still vibrant and green, about 10 minutes. Remove from the heat.
  • While the zucchini is cooking, melt 2 tablespoons of the butter in the microwave or on the stove top, and set aside to cool. In a medium bowl, mix 1 tablespoon of the cooled, melted butter with the sour cream, 1/2 teaspoon kosher salt, and then the egg yolk. Fold into the zucchini mixture with 1/4 cup of the grated Parmesan cheese and 1 tablespoon of the chives.
  • Spray a 7 X 11-inch or 2-quart baking dish with cooking spray, then transfer the zucchini mixture to the dish. In a small bowl, combine the bread crumbs with the remaining melted butter and Parmesan cheese, plus the remaining chopped chives. Sprinkle the bread crumb mixture evenly over the zucchini. Cover with foil and bake until warmed through and the cheese has started to melt, about 15-20 minutes. Remove the foil and raise the oven temperature to 450°F. Bake until the top is browned and the filling is bubbling at the edges, about 10 minutes. Sprinkle with more fresh chives if desired, and serve.

Nutrition Facts : Calories 125 kcal, Carbohydrate 7 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 46 mg, Sodium 467 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

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