Monday, July 28, 2014

Summer Veggie Breakfast Casserole



My garden is overflowing with goodness! Zucchini, cucumber, tomatoes. I was running out of things to do with them! That brings me to my (sometime) Sunday routine. I try to use Sunday afternoons to prepare for my week by finishing up laundry and cleaning and trying to get some meals made for breakfasts and lunches.

One of my favorite things to make ahead is a breakfast casserole. I bake it on Sunday and then portion it into 6 equal portions, bag it up and either freeze it or stick it in the fridge, depending on how quickly I think I'll finish it off.  Just to clarify, I say 6 equal portions because this is the only thing I have for breakfast on those days.  If you're also having hash brown casserole, fruit and other breakfast accoutrements then by all means, cut the portion size.  

On this particular day, I had a zucchini and a tomato from the garden. That seemed like a pretty good start to me! The only other ingredients I thought it could use is an onion and some cheese. It took about 10 minutes to throw this together and then around 30-40 minutes of baking time. Can't get much easier than that! 

The icing on the cake, or in this case, the cheese on the casserole is that you know exactly what you're eating--unlike store bought freezer meals or fast food breakfasts. Simple, delicious and healthy! A great combination and another way to make mornings easier!


Summer Veggie Breakfast Casserole

yields 6 servings

Ingredients

8 eggs
1/3 cup milk
1/2 zucchini, roughly chopped
1/2 onion, diced
1 tomato, diced
1 teaspoon salt
1 teaspoon garlic powder
1/2 cup Swiss cheese, grated
1/3 cup cheddar cheese, grated

Preheat oven to 375 degrees. 

In a mixing bowl, beat eggs. Stir in milk, salt and garlic powder. Add zucchini, onion and tomato. 

Spray a 9x13 inch baking dish with non-stick spray. Pour egg mixture into baking dish. Bake in a 375 degree oven for 30 minutes or until eggs are set. Sprinkle cheese on top of the casserole and bake for 5 more minutes or until cheese is melted. 

Remove from oven and let cool. Cut into 6 equal portions and place into containers or baggies to be eaten later in the week. 

Reheat in microwave for 35-45 seconds for refrigerated casserole. 

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