Zucchini Breakfast Casserole

This zucchini breakfast casserole is a great way to start your day. It's packed with vegetables, protein, and flavor. The zucchini adds moisture and sweetness, while the onion, bell pepper, and mushrooms add savory flavor. The sun-dried tomatoes add a touch of acidity, and the cheddar cheese adds richness. The eggs bind everything together and make the casserole fluffy. This casserole is easy to make and can be customized to your liking. You can add any vegetables or cheese that you like. It's also a great way to use up leftover vegetables.

The zucchini breakfast casserole is a relatively new dish, but it has quickly become a favorite among breakfast lovers. It is believed to have originated in the United States in the early 2000s. The casserole is made with grated zucchini, eggs, milk, cheese, and often other vegetables such as onions, peppers, and mushrooms. The casserole is baked in a oven until it is golden brown and set. Zucchini breakfast casserole is a hearty and flavorful dish that is perfect for a weekend breakfast or brunch. It is also a great way to use up leftover zucchini.

Prep time: 15 | Cook time: 35 | Serves: 4

Ingredients

• 1 zucchini, grated
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup chopped mushrooms
• 1/4 cup chopped sun-dried tomatoes
• 1/2 cup shredded cheddar cheese
• 5 eggs
• 1/4 cup almond milk

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease a 9x13-inch baking dish.
3. In a large bowl, combine all ingredients.
4. Pour mixture into prepared baking dish.
5. Bake for 30-35 minutes, or until golden brown and set.
6. Let cool for a few minutes before serving.

Why It Works

• The zucchini adds moisture and sweetness to the casserole.
• The onion, bell pepper, and mushrooms add savory flavor.
• The sun-dried tomatoes add a touch of acidity.
• The cheddar cheese adds richness.
• The eggs bind everything together and make the casserole fluffy.