Cheesy Zucchini Breakfast Casserole
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.
Equipment
- 1 Grater
- 1 measuring cup
- 1 mixing bowl
- 1 Whisk
- 1 9 by 13 Casserole Dish
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!