Zucchini Breakfast Casserole Recipe
Description
Your breakfast casseroles don't always need sausage and eggs. Try a vegetarian casserole with zucchini, eggs, cheeses and tomatoes instead! It is wonderfully delicious!
Ingredients
8 eggs
1 c. ricotta cheese
1 c. Parmesan cheese, freshly grated
1/4 t. Tabasco sauce or hot sauce of your choosing
1 t. salt
1/4 t. black pepper, freshly ground
2-3 fresh zucchini to make 3 c. grated zucchini
4-5 fresh plum tomatoes to make about 1 1/2 c. chopped
20 fresh basil leaves to make about 1/2 c. sliced basil
4 c. cubed day-old bread
Olive oil
Directions
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Preheat oven to 350°F. Grease bottom and sides of 9x13 baking dish.
Beat eggs in a large bowl. Add ricotta, beat until smooth. Mix in the Parmesan, Tabasco, salt and pepper.
Prepare vegetables and bread. Chop tomatoes, then squeeze excess moisture out by pressing them in a sieve, or by wrapping in paper towels and squeezing. (You can also save the juice squeezed out of tomatoes and use it instead of adding a little water later.)Add tomatoes, basil, and zucchini to egg mixture. Moisten the bread cubes with some water then squeeze excess moisture out using paper towels. Mix bread cubes into the egg mixture.
Pour egg vegetable mixture in the pan evenly. Place on middle rack of the oven. Bake 30 minutes. Casserole will puff up and brown lightly. If it hasn't after 30 minutes, increase the temperature to 425° and cook for 5-10 minutes. Remove from oven, cool on a rack for 10 minutes before cutting.