Spiralized veggie breakfast casserole is an easy and nutritious way to feed a crowd or have made-ahead breakfast at the ready. Spiralized veggies baked with eggs and cheese have everything you want for breakfast or even a quick dinner.
Thanksgiving is done and over with. Time to move on to Christmas for our family. Christmas vacation and time off in general mean that I don’t really want to cook all the food every single day of break. Don’t I get a break from household duties too?
Moms, are you with me?
Casseroles are my saving graces during the holiday. I really love a good french toast bake. My family can feed off that for a week straight with no complaints.
My personal favorite is a good ol’ make-ahead breakfast casserole like my Christmas morning casserole that has eggs, mushrooms, peppers, pepperoni, cheese, and bread all in one dish.
Kids won’t touch that, but I don’t mind getting it all to myself.
The great things about casseroles is that most of the time you can make them the day before. Bake them when you wake up. I usually cut out the remainder of the casserole into squares and save it for breakfast on the run the next day.
Spiralized veggie breakfast casserole uses the Inspiralizer to quickly and evenly cut zucchini, sweet potato, and onion. Don’t worry; if you don’t have an Inspiralizer or Spiralizer you can use a mandolin to thinly slice everything and it will bake up just as nicely.
I like to drain off the zucchini a little bit before hand because it can make the casserole a little runny in the center.
Other than that extra step, this is a fairly easy recipe to make for Christmas morning or unplanned sleepovers with friends. You could even cut it into squares and put on some English muffins for breakfast sandwiches.
Meal prep at it’s best.
What are your keys to cooking through the holidays? Better yet, what are your keys to cooking less through the holidays?
Work smarter not harder, right people?
Spiralized Veggie Breakfast Casserole
Eggs baked with zucchini, sweet potato, red onion, and cheese until fluffy and caramelized on the edges.
Ingredients
- 1 tbsp unsalted butter/ extra-virgin olive oil/ ghee
- 1 small sweet potato, peeled and spiralized
- 1 small zucchini, ends cut off and spiralized
- 1/4 red onion, thinly sliced
- 10 large eggs, beaten
- 3/4 cup heavy cream
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp Italian seasoning
- 1/4 tsp smoked paprika
- 1/4 cup shredded Mexican blend cheese
- chives or parsley for topping
- hot sauce for topping
Instructions
- Preheat the oven to 350 degrees F. Grease a 11 x 7 -inch baking dish with ghee, butter, or olive oil.
- Add the zucchini to a colander. Sprinkle with salt and let the excess liquid drain off for 5 minutes while you prepare the other ingredients. Pat dry with kitchen towel before adding to the dish.
- Mix together the eggs, heavy cream, salt, pepper, Italian seasoning, and paprika in a medium mixing bowl.
- Add the zucchini, sweet potato, and onion to the prepared baking dish. Pour the egg mixture over the veggies. Top with cheese and bake for 25-30 minutes until the center is no longer jiggly and the edges are caramelized.
- Let the casserole cool for 10 minutes before slicing.
- Top with chives, parsley, and hot sauce.
Notes
If you do not have a spiralizer, use a mandolin on a medium setting to quickly slice the veggies.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
