Imagine waking up to a mouthwatering breakfast that not only tantalizes your taste buds but also packs a nutritional punch of fresh summer vegetables. This Summer Vegetable Breakfast Casserole is your ticket to a delicious, colorful morning meal that will have everyone at the table begging for seconds. With its vibrant mix of zucchini, bell peppers, and tomatoes nestled in a creamy, cheesy egg base, this dish is about to become your new breakfast obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 6 large eggs
- 2 cups diced summer vegetables (zucchini, bell peppers, tomatoes)
- 1 cup shredded cheese
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil to prevent sticking.
- Wash and dice the summer vegetables (zucchini, bell peppers, and tomatoes) into uniform small cubes, approximately 1/2 inch in size.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until well combined and slightly frothy.
- Add milk, salt, pepper, and dried oregano to the whisked eggs. Mix well to distribute the seasonings evenly.
- Heat olive oil in a skillet over medium heat. Sauté the diced vegetables for 3-4 minutes until they are slightly softened but still retain their vibrant colors.
- Spread the sautéed vegetables evenly across the bottom of the prepared baking dish.
- Sprinkle the shredded cheese over the vegetables, creating an even layer.
- Pour the seasoned egg mixture slowly and evenly over the vegetables and cheese, ensuring complete coverage.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
- Remove from the oven and let the casserole rest for 5 minutes before serving to allow it to set completely.
- Cut into 8 equal portions and serve warm as a nutritious breakfast or brunch dish.
Tips
- Vegetable Preparation: Dice your summer vegetables into uniform small cubes to ensure even cooking and a beautiful presentation.
- Cheese Selection: Experiment with different cheese varieties like sharp cheddar, monterey jack, or a blend to add extra flavor complexity.
- Make-Ahead Magic: Prepare the casserole the night before and refrigerate, then bake in the morning for a stress-free breakfast.
- Customize Your Casserole: Feel free to add herbs like fresh basil or add protein such as diced ham or cooked bacon for extra richness.
- Doneness Check: The casserole is ready when the eggs are set and the top is golden brown. A slight wobble in the center is okay, as it will continue to set while resting.
- Serving Suggestion: Let the casserole rest for 5 minutes after baking to help it set and make cutting easier.
- Storage Tip: Refrigerate leftovers in an airtight container and reheat gently in the oven or microwave for up to 3 days.
Nutrition Facts
Calories: 133kcal
Carbohydrates: 3g
Protein: 9g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 248mg
