Festive foods are the centerpiece of most holiday celebrations, and that’s especially true for Christmas. We have more than enough opportunities to overindulge during December, so I’ve been trying my best to create some celebration meals and dishes that are on the health-conscious side of things.
That’s certainly true with this egg dish, which I’ve given a fancier title. My Red & Green Christmas Casserole is a variation of my favorite breakfast egg bakes, filled with vegetables that add the perfect holiday colors to your table. It’s overflowing with vegetables and checks all of the boxes to be a Whole30-compliant breakfast. You can serve it warm out of the oven, and it’s even better cut up and served room temperature as part of a holiday brunch buffet.
Because the recipe is so simple, you could make variations and add cooked sausage or swap out vegetables to make multiple combinations to please every guest joining you for the holidays.
- 1 red bell pepper, diced
- 1/2 yellow onion, diced tomatoes
- 2 cups zucchini, shredded
- 1 1/2 cups chopped broccolini
- 6 eggs
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Preheat oven to 375 degrees F. Oil a 9-inch pie pan or 8-inch square glass baking dish.
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.
Add salt and pepper to the skillet. Cook vegetables, stirring often, for about 7 to 10 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, or until room temperature. Cut and serve.
LET’S BE SPUDS!