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  • Writer's pictureSophie Zuckerman

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

  • 10 eggs

  • 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

  • Kosher salt

  • Avocado oil


  1. Preheat the oven to 350 degrees. Spray a 9”x13” casserole dish with oil - I use avocado oil spray.

  2. 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.

  3. 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.

  4. 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.

  5. Enjoy!

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