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Red & Green Christmas Casserole

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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 24 minutes

Total Time: 39 minutes

Servings: 6 servings

Calories: 118 kcal per serving

Ingredients

  • 1 - red bell pepper
  • ½ - yellow onion
  • 2 cups - zucchini
  • 1 ½ cups - broccoli
  • 6 - eggs
  • 1 tbsp - olive oil
  • 1 tsp - kosher salt
  • ½ tsp - black pepper

Instructions

  1. Preheat oven to 375 degrees F. Prepare an 8-inch square baking dish or 9-inch pie pan.
  2. Prepare vegetables, using a paper towel to squeeze out excess water from zucchini.
  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.
  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.)
  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.
  6. Let cool for 10 minutes, cut and serve.

Nutrition

Energy: 118 kcal | Total Fat: 7 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 186 mg | Total Carbs: 7 g | Fiber: 2 g | Sugars: 1 g | Proteins: 9 g | Sodium: 470 mg | Polyunsaturated: 1 g | Monounsaturated: 4 g

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