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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. 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.

vegetable egg casserole with zucchini and roasted red peppers baked in a casserole dish

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.

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Frequently Asked Questions

Can vegetable egg casserole be made ahead of time?

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.

How long is egg casserole good in the refrigerator for?

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.

Can egg casserole be frozen?

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.

vegetable egg casserole with zucchini and roasted red peppers close up

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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 in a casserole dish

Vegetable Egg Casserole with Zucchini and Roasted Red Peppers

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9x13 inch pan by spraying with non-stick spray or rub with a dab of olive oil.
  3. Drain and pat dry the roasted red peppers. Try to remove as much liquid as you can before slicing them.
  4. Slice the roasted red peppers and zucchini.
  5. Layer the zucchini and peppers in the baking dish.
  6. Top vegetables with shredded mozzarella cheese.
  7. In a small bowl, combine milk, eggs, salt and pepper. Whisk until well combined.
  8. Pour mixture in baking dish over vegetables and cheese.
  9. 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.
  10. 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.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 394mgSodium: 746mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 21g

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