Return to the Kitchen is a participant in the Amazon Affiliates Program. This post may contain affiliate links for which we may earn a profit if a purchase is made at no additional cost to you.
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. Make this casserole for a breakfast or brunch with family and friends or make it on the weekend for a quick and easy weekday breakfast.
How to Make Vegetable Egg Casserole with Zucchini and Roasted Red Peppers
This may be one of the easiest egg casseroles to make and it is sure to impress! Start by preheating the oven to 350 degrees. Then, prepare a 9×13 inch pan by spraying with non-stick spray or rub with a dab of olive oil. Then, drain and pat dry the roasted red peppers. Try to remove as much liquid as you can before slicing them. Next, slice the roasted red peppers and zucchini. For the zucchini, I cut it in quarters and then thinly sliced it.
Once your vegetables are prepped, layer them in the baking dish. Next, top 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.
More Make Ahead Breakfast Ideas
- White Chocolate Macadamia Nut Scones
- Raspberry Chocolate Chip Baked Oatmeal Muffins
- Apple Cinnamon Muffins
- Sausage and Egg Breakfast Casserole
- Chocolate Peanut Butter Protein Overnight Oats
- Bacon and Cheese Quiche
- Breakfast Quinoa Egg Casserole
Frequently Asked Questions
Yes! Make the casserole all the way through and bake it! Then, let cool completely and store in the refrigerator and warm up slices when ready to eat or enjoy it cold.
This casserole should be good in the refrigerator for up to 5 days making it perfect to make ahead on the weekend and enjoy for breakfast all work week long.
I have not tried freezing this recipe but also would not recommend attempting it. The high water content of the zucchini may lead to a big change in texture when defrosting.
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube, TikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
Looking for more breakfast recipes? Try our French Toast Casserole, S’mores French Toast Casserole, Spinach Feta Quiche, Banana Walnut Chocolate Chip Baked Oatmeal, Dark Chocolate Walnut Biscotti, Strawberry Smoothie Bowl, Sour Cream Coffee Cake, Peanut Butter Honey Muffins, Lemon Poppy Seed Bread and Sweet Breakfast Banana Scones.
Vegetable Egg Casserole with Zucchini and Roasted Red Peppers
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.
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 9x13 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 8x8 pan.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 269Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 394mgSodium: 746mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 21g