A Simple, Creative Breakfast Casserole With Zucchini
As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases.
Breakfast is served with this egg casserole full of sausage, cheese, bread cubes and a secret ingredient – zucchini. That’s right, trick your kids into eating their veggies in the morning with this breakfast casserole with zucchini.
Breakfast Casserole with Zucchini Recipe
The age old question still stands true. How am I going to use all this zucchini? Are you searching for recipes using zucchini?
Here’s a new idea for those of you who have probably made every recipe possible and still have several more zucchini hanging around your house: zucchini breakfast casserole
That’s right; shred it up and add it to an egg casserole. You’ll up the nutritional value without changing the flavor. And every kid (and adult) should start their day with some veggies.
Ingredient List
- Large Eggs
- Milk
- Salt (black pepper is optional)
- Dry Mustard
- Breakfast Sausage
- Shredded Zucchini
- Shredded Cheese
- Bread Cubes
How to Make Egg Zucchini Bake
Step By Step Instructions
- Squeeze the excess moisture from the shredded zucchini.
- In a large bowl, mix eggs, milk, salt and dry mustard.
- To the egg mixture, stir in fried and drained sausage, shredded zucchini, cheese and bread cubes.
- Pour into a greased 13 x 9 inch baking dish.
- Bake until golden brown and set in the center.
Storage Instructions
Let leftovers cool completely. Store in an airtight container lined with paper towels to absorb excess moisture. Store in the refrigerator for 3 to 5 days. Rewarm in the microwave.
For the full instructions for zucchini casserole with sausage and eggs, scroll to the bottom of this post.
Recipe FAQs
- This is a great zucchini breakfast idea.
- Drain the excess grease off the breakfast sausage, if needed.
- Substitute bacon or ham for sausage if desired.
- Any type of bread can be used in this zucchini egg bake.
- Shred the zucchini on a hand grater or go the easy route with a food processor with a shredder attachment.
- Be sure to drain the zucchini after shredding.
Recipe Variations
- Use any type of milk including whole milk, skim, half and half or heavy cream.
- Add your favorite veggies such as bell peppers, broccoli, asparagus and/or onions. I recommend lightly steaming asparagus and broccoli first, and sautéing onions and peppers before adding to the mixture.
- Fresh herbs will brighten the flavor. I love fresh basil or fresh parsley.
- Use your favorite type of cheese including mozzarella cheese, feta cheese Parmesan cheese, Swiss cheese, etc.
- Add some heat with red pepper flakes.
- Dried herbs make a nice addition. Try thyme, oregano, or dill.




Why is my breakfast casserole runny?
Most likely, your breakfast casserole has too much liquid and not enough ingredients to absorb it. There needs to be the perfect ratio of liquid (milk and egg) and bread in the casserole. Another possible reason for a runny breakfast casserole is the addition of raw vegetables. These vegetables contain water which will release during the baking process.
If the center of your casserole is still runny, the casserole needs to be baked longer. You can prevent the top from getting too brown by covering with foil part of the way through baking.
Ways to Use Zucchini
Old Fashioned Cheesy Zucchini Casserole
Breakfast Casserole Recipes
Breakfast casseroles are great because they can often be prepped ahead of time and popped into the oven for a hearty, homemade breakfast. We love serving them for holidays and just an ordinary Sunday morning.
- Loaded Breakfast Casserole
- Overnight French Toast Casserole
- Sausage Pancake Casserole
- Egg and Sausage Breakfast Casserole
- Egg Benedict Casserole
Breakfast Casserole with Zucchini
Ingredients
- 2 cups milk
- 8 eggs
- 1 1/2 teaspoons ground mustard
- 1/2 teaspoon salt
- 1 pound breakfast sausage, cooked and drained
- 2 1/2 cups bread, cubed
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded zucchini
Instructions
- Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with non-stick cooking spray.
- Whisk eggs, milk, ground mustard and salt.
- Stir in cooked sausage, bread cubes, cheese and zucchini.
- Pour into prepared dish.
- Bake for 50-55 minutes or until golden brown and cooked through in the center.
Notes
- This is a great zucchini breakfast idea.
- Drain the excess grease off the breakfast sausage, if needed.
- Substitute bacon or ham for sausage if desired.
- Any type of bread can be used in this zucchini breakfast casserole.
- Shred zucchini on a hand grater or go the easy route with a food processor with a shredder attachment.
- Do not drain the zucchini after shredding.
- Looking for more breakfast ideas using zucchini? Mom’s Chocolate Chip Zucchini Bread is the bomb!
- The nutritional information is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.