Zucchini Breakfast Casserole
Try this Zucchini Breakfast Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- salt and pepper to taste
- 8 eggs
- 1 red onion diced
- 2 tbsp basil
- 4 cloves of garlic minced
- 2 cups cooked meat diced, i used leftover chicken
- 1 zucchini, peeled using your julienne peeler
- 4-6 pieces of nitrate free bacon
- Carbohydrate 6.37242812501781 g
- Cholesterol 4.9 mg
- Fat 1.0876200000043 g
- Fiber 0.0367999986592175 g
- Protein 4.16058437502117 g
- Saturated Fat 0.672770812500276 g
- Serving Size 1 1 Serving (124g)
- Sodium 138.10332161461 mg
- Sugar 6.33562812635859 g
- Trans Fat 0.05779412500082 g
- Calories 51 calories
Preheat your oven to 350 degrees fahrenheitSaute your onions and garlic until your onions start to caramelize and then turn off the heatIn your mixing bowl, combine eggs, cooked meat, shredded zucchini, basil, and salt and pepper and mix wellOnce mixed add in your sauteed onions and garlic and mix wellGrease your 9x13 inch baking dish using oil of your choicePour your mixture into your baking dish and place in the preheated oven and cook for 30 minutes or until cooked through and passes the toothpick test.Once you place your casserole in the oven, start your bacon on the stove top and cook to your likingCut casserole and serve with a slice of amazing bacon on topEnjoy
