Easy Breakfast Casserole

Prep your veggies for this egg casserole ahead of time to save time!  You can use it for breakfast, brunch, or even brinner.  At only 225 Calories per serving, you can add your favorite fruit or some whole grain toast to make it a complete meal.  Happy Eating!

 

Prep time: About 30 minutes

Bake: About 40 minutes

Serves: 8

Ingredients

3 cups thinly sliced zucchini (about 2 medium)

½ cup finely chopped onion

½ cup finely chopped red bell pepper

1 Tbsp Olive Oil

1 ½ cups corn kernels

1 cup  2% cottage cheese

1 cup feta cheese crumbles

1 tsp dried dill

2 Tbsp flour

1 tsp baking powder

1.4 tsp black pepper

10 eggs, beaten

1/2 cup Shredded Cheddar Cheese

Directions

  1. Preheat oven to 350 F.  Coat a 9” x 13” baking dish with non-stick spray.
  2. Sauté zucchini, onion, and bell pepper in olive oil until slightly tender (about 5-6 minutes) in a large skillet over medium heat.
  3. Add corn to skillet and cook until the corn is heated (1-2 minutes more).
  4. Transfer vegetable mixture to a large bowl. Add cottage cheese, feta cheese, dill, flour, baking powder, and black pepper.  Stir well to combine.
  5. Stir in the beaten eggs until well mixed.
  6. Pour mixture into the coated baking dish.
  7. Sprinkle Cheddar cheese on top.
  8. Bake about 40 minutes or until egg is set in the center of the casserole.

Note: In the photo above, I added turkey sausage to the recipe.  This added 80 Calories per serving, 5 grams of fat, and 8.5 grams of protein.  Turkey sausage does not contain any carbohydrates or fiber.

If you like this recipe, you may also like this vegetable lasagna!

Nutrition Information per Serving:

Calories: 248, , Total Fat: 15 g, Total Carbohydrate: 13 g, Dietary Fiber: 1.6 g, Protein: 18.3 g

Zucchini Egg Casserole

Zucchini Egg Casserole

Jenn Bryant
This simple breakfast casserole is high in protein and super delicious!
Prep Time 30 mins
Cook Time 40 mins
Course Breakfast, brunch
Servings 8
Calories 248 kcal

Ingredients
  

  • 3 cups Thinly Sliced Zucchini (about 2 medium)
  • 1/2 cup Finely Chopped Onion
  • 1/2 cup Finely Chopped Red Bell Pepper
  • 1 Tbsp Olive Oil
  • 1 1/2 cup Corn Kernels
  • 1 cup Cottage Cheese, 2%
  • 1 cup Feta Cheese
  • 1 tsp Dried Dill Weed
  • 2 Tbsp All Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Black Pepper
  • 10 Large Eggs, slightly beaten
  • 1/2 cup Shredded Cheddar Cheese

Instructions
 

  • Preheat oven to 350 F.  Coat a 9” x 13” baking dish with non-stick spray.
  • Sauté zucchini, onion, and bell pepper in olive oil until slightly tender (about 5-6 minutes) in a large skillet over medium heat.
  • Add corn to skillet and cook until heated, about 1-2 minutes more.
  • Transfer vegetable mixture to a large bowl.  Add cottage cheese, feta cheese, dill, flour, baking powder, and black pepper.  Stir well to combine.
  • Stir in beaten eggs until well mixed.
  • Pour mixture into the coated baking dish.
  • Top with shredded cheddar cheese.
  • Bake about 40 minutes at 350 F or until egg is set in the center.
Keyword breakfast casserole, casserole, egg, egg casserole

 

 

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