Red & Green Christmas Casserole
This veggie-packed egg bake is simple to make, and it's an easy way to get a bite on the table with simple whole food ingredients. This version is made to be Whole30 compatible, but you could easily stir in a cup of shredded cheddar cheese if you're eating dairy. The most important step in this recipe is to squeeze out the shredded zucchini well, so that your egg bake sets and doesn't get watery.
PREP TIME
15 minutes
COOK TIME
24 minutes to 28 minutes
INGREDIENTS
8
Serves: 6
Ingredients
- 111 Red Bell Pepper, diced
- .5.5.5 Yellow Onion, diced
- 1.5 cups1.5 cups1.5 cups Broccoli, chopped
- 2 cups2 cups2 cups Zucchini, shredded
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 666 Eggs
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375 degrees F. Prepare an 8-inch square baking dish or 9-inch pie pan.
- Prepare vegetables, using a paper towel to squeeze out excess water from zucchini.
- 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.
- Reduce heat to medium and add in shredded zucchini and chopped broccolini. 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.)
- 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.
- Let cool for 10 minutes, cut and serve.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 34 |
| Fat: | 2 g |
| Carbohydrates: | 3 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 195 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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