Ingredients
6 large eggs
1/2 cup milk or heavy cream
2 medium zucchini, grated and excess moisture squeezed out
1 small onion, finely diced
1/2 cup green onions or fresh herbs (parsley/dill), chopped
1 1/2 cups shredded cheese (cheddar, mozzarella, or Monterey Jack), divided
1/2 cup all-purpose flour (or almond flour for low-carb)
1 tsp baking powder
2 tbsp olive oil
1/2 tsp garlic powder
Salt and fresh black pepper to taste
Instructions
1. Prep: Preheat oven to 375°F (190°C) and grease a 9×13-inch glass baking dish.
2. Combine Vegetables: In a bowl, toss the grated zucchini, diced onion, chopped herbs, and 1 cup of cheese together.
3. Whisk Batter: In a separate large bowl, whisk the eggs, milk, olive oil, flour, baking powder, garlic powder, salt, and pepper until smooth.
4. Assemble: Stir the vegetable mixture into the egg batter, then pour evenly into the prepared glass dish. Top with the remaining 1/2 cup of shredded cheese.
5. Bake: Bake for 30–35 minutes until the center is set, the edges are golden, and the cheese on top is browned and bubbly. Let cool for 10 minutes before slicing.
Cheesy Potato & Sausage Breakfast Casserole
Ingredients
6 eggs, beaten
1/2 cup milk
1 lb cooked breakfast sausage or diced turkey bacon
3 cups frozen shredded hash browns (thawed)
1/2 cup diced bell peppers and green onions
1 1/2 cups sharp cheddar cheese, shredded
Salt, pepper, and paprika to taste
Instructions
1. Layer: Spread hash browns across the bottom of a greased 9×13-inch dish. Layer cooked sausage, peppers, green onions, and 1 cup of cheddar cheese on top.
2. Pour: Whisk eggs, milk, salt, pepper, and paprika together; pour evenly over the sausage and potato layer.
3. Bake: Sprinkle remaining cheese over the top and bake at 375°F (190°C) for 35–40 minutes until golden brown and fully set.