Casserole Recipes » Breakfast Casserole » Zucchini Breakfast Casserole

Zucchini Breakfast Casserole

Eggs are beaten with ricotta cheese until smooth and combined with grated fresh parmesan cheese, hot pepper sauce, coarse salt, and fresh ground black pepper. Egg mixture combined with grated zucchini, chopped plum tomato, sliced fresh basil leaves, and day-old bread cubed bread. Vegetable and egg mixture transferred to prepared baking dish and baked until eggs have set and vegetables are cooked through.

Ingredients -

6 to 8 Large Eggs
1 cup Ricotta Cheese
1 cup Grated Fresh Parmesan Cheese
1/4 teaspoon Tabasco or Hot Pepper Sauce
1 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper
3 cups Grated Zucchini
1-1/2 cups Chopped Plum Tomatoes
1/2 cup Sliced Fresh Basil Leaves
4 cups Cubed Day-Old Bread
Extra Virgin Olive Oil

Preparation:

1. Turn the oven to 350 degrees and preheat.

2. Beat the eggs together in a large bowl.

3. Add the ricotta and beat together until smooth.

4. Add the next 4 ingredients and mix well.

5. Chop the vegetables and bread.

6. Squeeze the juices out of the tomatoes.

7. Add the zucchini, basil and tomatoes to the egg mixture and mix well.

8. Moisten the bread cubes with a sprinkle of water.

9. Add the cubes to the egg mixture.

10. Coat the bottom and sides of a 13 x 9 inch casserole dish with olive oil.

11. Pour the vegetable and egg mixture into the prepared dish.

12. Bake for 30 minutes in the middle of the oven.

13. Increase the heat to 425 degrees and cook for 10 minutes more.

14. Remove from the oven and let sit for 10 minutes before serving.

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