Egg and Zucchini Breakfast Casserole

Egg and Zucchini Breakfast Casserole


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Egg and veggie casserole is a healthy way to start your day and energize your kids before school. Try this filling and satisfying breakfast recipe as soon as possible; you will love it!

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Time needed

30 min preparation + 40 min cooking

Serving Size / Yield

6 servings


  • 8 eggs
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cups grated zucchini
  • 1 ½ cups chopped tomatoes
  • ½ cup sliced basil
  • 4 cups cubed bread
  • Olive oil

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Beat the eggs in a bowl to begin. Then add the ricotta cheese and beat until the mixture is very smooth. Mix in the remaining cheese and the salt and pepper. Add the tomatoes, basil, and zucchini. Add a little water to the bread pieces to moisten them before adding them to the eggs. Coat your baking dish with olive oil and pour the egg mixture into the pan. Bake for 30 minutes at 350 degrees F. Increase the heat to 425 degrees F and cook for 10 more minutes. Cool before serving.

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