- VE
- HP
- LS
- LC
Red & Green Christmas Casserole
Red and green bell peppers add a festive touch to this breakfast casserole. Try this egg bake for the holidays or any day of the year.
Ingredients
Instructions
- Step 1
Preheat oven to 375 degrees F. Prepare an 8-inch square baking dish or 9-inch pie pan.
- Step 2
Prepare vegetables, using a paper towel to squeeze out excess water from zucchini.
- Step 3
In a skillet over medium-high heat, add 1 tablespoon olive oil. Add in diced bell pepper and onion, stirring to cook for about 5 minutes, until onions are translucent.
- Step 4
Reduce heat to medium and add in shredded zucchini and chopped broccoli. Season with 1 teaspoon salt and ½ teaspoon black pepper. Cook, stirring often, for about 5 to 7 minutes or until water is mostly cooked out of zucchini. (Note: If your zucchini is too watery, you will end up with a runny casserole.)
- Step 5
Spread vegetables into prepared baking dish. Crack eggs into a medium bowl and whisk together until well combined. Pour over vegetable mixture and bake for 24 to 28 minutes, until eggs are set.
- Step 6
Let cool for 10 minutes, cut and serve.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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