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Vegetable Egg Casserole With Zucchini And Roasted Red Peppers

By: Melissa Samartino from Return to the Kitchen
Vegetable Egg Casserole With Zucchini And Roasted Red Peppers
Vegetable Egg Casserole With Zucchini And Roasted Red Peppers

"This Vegetable Egg Casserole with Zucchini and Roasted Red Peppers is a filling and healthy breakfast that is easy to make! This casserole is loaded with eggs, zucchini, roasted red peppers and mozzarella cheese. Make this casserole for a breakfast or brunch with family and friends or make it on the weekend for a quick and easy weekday breakfast. This may be one of the easiest egg casseroles to make and it is sure to impress! Start by preheating the oven to 350 degrees. Then, prepare a 9×13 inch pan by spraying with non-stick spray or rub with a dab of olive oil. Then, drain and pat dry the roasted red peppers. Try to remove as much liquid as you can before slicing them. Next, slice the roasted red peppers and zucchini. For the zucchini, I cut it in quarters and then thinly sliced it. "

Serves6 people

Preparation Time15 min

Cooking Time45 min

Cooking MethodCasserole

Cooking Vessel Size9 x 13 pan

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