Crustless Breakfast Pie with Zucchini

A crustless breakfast pie that's packed with flavor. It's perfect for a quick and easy breakfast or brunch, and it's also a great way to use up leftover vegetables.

This recipe was inspired by a dish that I had at a bed and breakfast in Vermont. It was a simple dish, but it was so delicious that I couldn't stop thinking about it. I decided to recreate the dish at home, and after a few tries, I came up with this recipe. It's not an exact replica of the dish that I had at the bed and breakfast, but it's pretty close. And it's just as delicious.

Prep time: 20 | Cook time: 30 | Serves: 6

Ingredients

• 1 medium zucchini, grated
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 10 eggs
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sauté the zucchini and chopped veggies in olive oil until softened.
3. Whisk together the eggs, cheese, and seasonings in a large bowl.
4. Stir in the sautéed veggies.
5. Pour the mixture into a greased 9x13 inch baking dish.
6. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
7. Let cool for a few minutes before slicing and serving.

Why It Works

• The zucchini adds moisture and sweetness to the pie.
• The chopped veggies add flavor and texture.
• The eggs bind the ingredients together and create a fluffy texture.
• The cheese adds richness and flavor.
• The salt and pepper add flavor.