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Zucchini Breakfast Casserole

George Bryant
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8


  • 2 cups cooked meat diced, I used leftover chicken
  • 1 zucchini peeled using your julienne peeler
  • 1 red onion diced
  • 4 cloves of garlic minced
  • 8 eggs
  • 2 tbsp basil
  • salt and pepper to taste
  • 4-6 pieces of nitrate free bacon


  • Preheat your oven to 350 degrees fahrenheit
  • Saute your onions and garlic until your onions start to caramelize and then turn off the heat
  • In your mixing bowl, combine eggs, cooked meat, shredded zucchini, basil, and salt and pepper and mix well
  • Once mixed add in your sauteed onions and garlic and mix well
  • Grease your 9x13 inch baking dish using oil of your choice
  • Pour your mixture into your baking dish and place in the preheated oven and cook for 30 minutes or until cooked through and passes the toothpick test.
  • Once you place your casserole in the oven, start your bacon on the stove top and cook to your liking
  • Cut casserole and serve with a slice of amazing bacon on top
  • Enjoy