Recipe last updated on 11/23/2024.
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 lighter side.
That’s certainly true with this simple egg bake, which I like to call my Red & Green Christmas Casserole to bring it some festive energy. This recipe is overflowing with vegetables and checks all of the boxes to be a Whole30-compatible 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.
This recipe is super flexible, too. Mix and match the veggies of your choice. Green bell pepper and diced tomatoes also stay with the Christmas color theme.
Ingredients
- 1 red bell pepper, diced
- ½ yellow onion, diced
- 2 cups shredded zucchini
- 1½ cups chopped broccoli
- 6 eggs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Preheat oven to 375 degrees F. Prepare an 8-inch square baking dish or 9-inch pie pan.
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 broccoli. Season with 1 teaspoon salt and ½ teaspoon black pepper. Cook, stirring often, for about 5 to 7 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.
