Savory Vegetable and Cheese Breakfast Bake
A delightful vegetable and cheese breakfast casserole, perfect for breakfast or brunch gatherings. Loaded with layers of tender roasted vegetables, creamy custard, and melting cheese.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup zucchini diced
- 1 cup bell peppers chopped
- 8 large eggs beaten
- 2 cups milk
- 2 cups shredded mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- 8 cups rustic bread cubed
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.
- In a large skillet, heat olive oil over medium heat. Add zucchini and bell peppers; cook until softened, about 5-7 minutes.
- In a large bowl, whisk together eggs, milk, salt, and black pepper. Add cooked vegetables and 1 cup of shredded mozzarella cheese.
- Layer half of the cubed bread in the prepared baking dish, pour half of the egg mixture evenly over the top, add the remaining bread, and pour the rest of the egg mixture.
- Sprinkle remaining 1 cup of mozzarella cheese over the casserole. Bake for 40-45 minutes or until the top is golden brown and the custard is set. Let it rest for 10 minutes before serving.
Notes
For extra flavor, consider adding some fresh herbs like basil or parsley before serving. You can also add cooked sausage or bacon for a meatier version.