cheesy zucchini egg casserole (1)
Breakfast Recipes, Recipes

Cheesy Zucchini Breakfast Casserole

Cooks in 35 Minutes Difficulty Easy 0 comments

This easy cheesy zucchini breakfast casserole is so delicious and comes together in minutes. With a whisk, you can whip this casserole together and relax while it bakes fluffy and flavorful in the oven. The cheesy casserole uses old sharp cheddar for a deep cheese flavor that pairs perfectly with the whole eggs. The zucchini keeps the whole breakfast dish moist, so you can enjoy it the next day too!

I love summer squash, and zucchini is part of that family. Often zucchini gets a bad rep from the kindly neighbors who ‘gifted’ you with an oversized seedy green monster. Those jumbo zucchini aren’t suitable for grilling as they are so seedy. However, when you get a beautiful-sized new zucchini, it’s begging for a dish worthy of its moisture content.

Two hardworking people in your home need big lunches, and sometimes the old standby needs a shake-up. So while this breakfast casserole may make a perfect brunch idea for a large family gathering, it also doubles as a cold or hot lunch.

You will love how tasty this casserole is and how it bakes so fluffy in the oven. The zucchini casserole is also super easy to cut, thanks to the addition of flour in the batter. It’s almost a cross combination of a frittata and a muffin. Perfectly blended with the right spices to not overpower the natural flavor of the cheese and eggs.

If you love eggs for breakfast you will want to try our hot sauce salsa breakfast burritos!

Lets get this started shall we.

The first thing to do is grate up that lovely summer zucchini squash. Now you can use two small ones from the grocery store or a medium to mid-sized one if you have one. The trick is to make sure you are not grating it too finely. Grate the whole thing, so you get approximately two cups of grated squash.

If you have a particularly watery zucchini, squeeze out extra moisture before adding to the batter.

In a mixing bowl, add the zucchini and the whole eggs. Whisk them up together until the eggs are thoroughly blended. Now you can add in the flour, baking powder, and salt. We are adding these in to give the whole casserole some substance and a little lift.

Typically a breakfast casserole consists of eggs and cream; this one bakes up extra fluffy with the addition of leaven. After adding the dry ingredients, you can add the green onions and spices. If you like a heavier onion flavor, you can add in more if you wish.

I used Castello Mature Cheddar Tickler for this casserole, and it was the right call. Often when you bake cheese, it loses its deep cheese flavor. So whatever old cheddar you choose, ensure its high quality to retain its cheesy taste. After adding the cheese, pour the whole mix into a deep nine-by-thirteen casserole dish.

For added cheesiness, I used a handful of orange cheddar shredded cheese on top of the casserole. It gives it a bit of color as well. This is a considerable-sized breakfast casserole and takes just over a half hour to thoroughly bake. You will know it is finished when a knife inserted comes out clean. Be sure to insert the knife close to the center to ensure it is done.

Remove from the oven and cool for a minute or two before cutting. This cuts like a dream; you can get twelve good-sized portions from this if served as breakfast or brunch. You can double that amount and cut it into twenty-four pieces for lunches. The cheesy egg casserole is good for one day after, so you can make it ahead and reheat it for your company.

Substitution Ideas For This Cheesy Zucchini Breakfast Casserole

  • Add in some cut up ham or cooked breakfast sausage for a richer casserole.
  • Change up the zucchini ration to one cup and add in one cup grated carrot for a supper dish.
  • Make the casserole in muffin cups for a grab and go breakfast or brunch idea. Use mini muffins for a potluck breakfast idea.
  • Use pastry crust and the filling in pie pans to make breakfast or dinner pies with the filling.

Expert tips:

  1. Do not add very wet zucchini to the batter. Its better to gently squeeze out extra moisture.
  2. Only use a high quality sharp old cheddar cheese for best flavor.
  3. Be sure to let the casserole cool completely before covering to avoid excess condensation on storage container or saran.

cheesy zucchini egg casserole

Cheesy Zucchini Breakfast Casserole

Amber Bondar
Hearty and stick to the ribs with loads of cheesy goodness this easy breakfast casserole bakes up fluffy. Serve the cheesy zucchini breakfast casserole fresh from the oven or as a cold lunch idea the next day. Either way you will love all the deep cheddar flavor in this vegetable egg casserole.
Prep Time 7 minutes
Cook Time 35 minutes
Course Breakfast
Cuisine American, Canadian
Servings 12


  • 1 Grater
  • 1 measuring cup
  • 1 mixing bowl
  • 1 Whisk
  • 1 9 by 13 Casserole Dish


  • 1 Med to Large Zucchini Approx 2 Cups Grated
  • 10 Whole Eggs
  • 1 Cup Flour
  • 2 Tsp Baking Powder
  • ½ Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Paprika
  • ½ Tsp Dry Mustard Powder
  • 200 Grams Old Cheddar Cheese *Castello Old Cheddar Tickler
  • 3 Green Onions Chopped
  • Handful of Shredded Cheddar Cheese *Optional to top casserole


  • Grate the zucchini and cheese.
  • In your mixing bowl add the zucchini with whole eggs. Whisk together until eggs are fully blended.
  • Add in the flour, baking powder and salt. Mix until no more flour lumps remain.
  • Add in the spices, grated old cheddar cheese, and onions.
  • Grease your casserole dish and pour the batter into it.
  • *Optional top with a handful of shredded orange cheddar cheese.
  • Bake uncovered in a preheated 350℉ oven for 30-35 minutes or until it tests for done.
  • Remove from oven and allow to cool before slicing.
  • Slice into 12 equal portions or 24 small portions.
  • Let cool completely before storing leftover in the fridge. Keeps for one day after making.
Keyword breakfast, breakfast casserole, brunch, eggs, zucchini

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