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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Zucchini and Corn Egg Casserole

[heart_this] · Sep 7, 2020 · 3 Comments

Zucchini and Corn Egg Casserole

A quick and easy breakfast egg casserole with corn, zucchini, cheese and bacon!

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
Zucchini and Corn Egg Casserole
Zucchini and Corn Egg Casserole
Zucchini and Corn Egg Casserole
Zucchini and Corn Egg Casserole
Zucchini and Corn Egg Casserole

Zucchini and Corn Egg Casserole
Zucchini and Corn Egg Casserole

Zucchini and Corn Egg Casserole

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

A quick and easy breakfast egg casserole with corn, zucchini, cheese and bacon!

ingredients
  • 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
directions
  1. 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.
Tip: Use small to medium sized zucchini, ones that are no more than 1.5-2 inches diameter/thick, as thicker ones contain a lot more moisture which can result in a liquidy quiche.
Nutrition Facts: Calories 281, Fat 22g (Saturated 9g, Trans 0.2g), Cholesterol 304mg, Sodium 492mg, Carbs 10g (Fiber 1g, Sugars 4g), Protein 21g

Nutrition by: Nutritional facts powered by Edamam
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Bacon, Breakfast, Egg, Food, Gluten-free, Low-carb, Meal Prep, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Andrea Surkis says

    September 10, 2020 at 4:14 am

    I’m tired of my old recipes, I want new ideas. Your recipe is great. I haven’t cooked like that yet. Thanks!

    Reply
  2. Mehndi says

    September 15, 2020 at 10:47 am

    This looks delicious, we will be having it for lunch. Keep up the great work and stay safe. Thanks for sharing.

    Reply
  3. Ruth says

    December 3, 2022 at 11:00 am

    I like the small tomatoes, cut in 1/2 in addition to the zuccini and corn…and sausage instead of bacon…one of my favorite egg bakes…freezes well for later. Great for breakfast or lunch.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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