On busy week days it’s always nice to have a ready made breakfast that’s quick to grab on the go, especially one that’s healthy and tasty! One of my favourite types of breakfasts for this is the egg casserole, basically eggs and dairy product with fillings, that’s baked in a casserole dish before being sliced into individual servings, ready to go. I like to make one on the weekend so that I can quickly grab a slice in the morning and heat it up in the microwave, or eat just it cold, either way, it’s quick easy and tasty. One of the great things about an egg casserole is that you can fill it with many different kinds of flavours and this one is filled with corn, zucchini and basil, not to mention cheddar cheese and bacon! This zucchini and corn egg casserole is the perfect way to enjoy some fresh summer flavours as you head back to school!
Zucchini and Corn Egg Casserole
A quick and easy breakfast egg casserole with corn, zucchini, cheese and bacon!
- 10 eggs
- 1 1/2 cups zucchini, grated, squeezed and drained
- 1 1/2 cup corn
- 1 cup cottage cheese
- 1 cup cheddar cheese, shredded
- 2 tablespoons basil, torn
- 4 ounces bacon, cooked and crumbled (optional)
- salt and pepper to taste
- Mix everything and place in a greased 9×13 inch baking pan and bake in a preheated 375F/190C oven until the eggs have set and the top is a light golden brown, about 20 minutes.
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