Zucchini Breakfast Casserole

So if I named this what it actually is it would be too long to fit in the title.  I threw this together in about 10 minutes and it was amazing with what I had in the house.  I topped it with some fresh farm nitrate free bacon and it was amazing.  This is my new go to breakfast for leftover meats like chicken, steak, etc.  You can also substitute the chicken with whatever meat you want, you just have to precook it.  I hope you enjoy this as much as I did, I ate half of a 9×13 inch pan of it.  Enjoy :)


5.0 from 1 reviews
Zucchini Breakfast Casserole
Prep time
Cook time
Total time
Serves: 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
  1. Preheat your oven to 350 degrees fahrenheit
  2. Saute your onions and garlic until your onions start to caramelize and then turn off the heat
  3. In your mixing bowl, combine eggs, cooked meat, shredded zucchini, basil, and salt and pepper and mix well
  4. Once mixed add in your sauteed onions and garlic and mix well
  5. Grease your 9x13 inch baking dish using oil of your choice
  6. 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.
  7. Once you place your casserole in the oven, start your bacon on the stove top and cook to your liking
  8. Cut casserole and serve with a slice of amazing bacon on top
  9. Enjoy

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  1. This looks so good- I think I’m going to slice the zucchini with a mandolin lengthwise and grill the slices first to dry them out and use them for the crust

  2. The ingredient list says one zucchini. How many cups does that translate to? Zucchini comes in a lot of sizes! Don’t want to overwhelm the recipe and have a runny result.

  3. I topped this with a little Franks Red Hot and it’s the perfect breakfast! I made it the night before and it’s great reheated. Love it!

    1. You could but you would need to mix it again in the morning before putting it in the oven. May just be easier to prep everything the night before, then out it altogether in the morning, then into the oven.

    2. You could but you would need to mix it again in the morning before putting it in the oven. May just be easier to prep everything the night before, then put it altogether in the morning, then into the oven.

    3. If you mean completely cook it the night before and eat in the morning, yes. You can eat it cold (if you don’t mind cold eggs) or you can reheat it. This is basically a frittata, with fewer steps, which is always a good thing in my book! I usually make a frittata, but I tried this casserole method and definitely like how it saves a few steps. I used 1 pound of ground sausage (that we are lucky to get from a local farmer just ground pork and seasonings). I also don’t have a julienne peeler, so just used the larger shredding disk on the food processor. The casserole came out great. I ate a piece for lunch, divided the rest up, and will also be serving to my 9 year old daughter for her breakfast a few of the days this week. She probably won’t eat it cold, but no big deal to pop a piece into the toaster oven and warm it up. I cooked the sausage with some beef tallow that I had skimmed from making bone broth a couple of months ago. Froze individual tablespoon sized portions of that. This should be a nice, filling breakfast with the carbs from the zucchini and onion, fats from the pastured pork sausage and the beef tallow, and the protein from the eggs and the sausage.

  4. I made this today for breakfast over the next few days. I ended up eating some for dinner. It’s delicious! Now, I’m about to put get some pork ready for the crock pot in the morning to make your pulled pork with Beasty BBQ sauce. Can’t wait!

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