Zucchini Breakfast Casserole
Start your morning with a nutritious and delicious breakfast thanks to this easy make-ahead breakfast casserole! Great for meal prepping mamas, or for sneaking vegetables in for a picky eater.
This is also a wonderful brunch recipe that goes well with a light salad and a mimosa (or two)!
1 package of frozen hash browns (I used Strong Roots Zucchini Hash Browns) 1/2 yellow onion, diced
1/2 zucchini or yellow squash, diced
2 links of chicken apple sausage (I love Applegate), sliced into thin medallions
1/2 cup of shredded cheddar cheese
1/4 cup of unsweetened almond milk
1 tsp of garlic powder
1 tsp of onion powder
1 tbsp of Everything But The Bagel seasoning
Preheat the oven to 350 degrees. Spray a 9”x13” casserole dish with oil - I use avocado oil spray.
Spread the hash browns out evenly on the bottom of the pan - they can still be frozen, but ideally let them sit on your counter for 20-30 minutes beforehand.
In a skillet over medium-high heat, add a drizzle of avocado oil and sauté the onions and zucchini until the onions are translucent, about 5 minutes. Sprinkle the cooked onions and zucchini over the hash browns and then add the sausage slices evenly on top. Sprinkle the cheese all over.
In a large bowl, whisk the eggs, almond milk, and spices along with a generous pinch of salt. Pour his mix over the hash browns, veggies, and cheese. Bake for 50 minutes or until set.