🌿 Vegetable Breakfast Casserole (Zucchini, Tomato & Cheese Bake)

Ingredients:

• 1 medium zucchini, sliced into half-moons

• 1 red bell pepper, diced

• 1 small onion, chopped

• 1 cup cherry tomatoes, halved

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 cup shredded cheese (cheddar, mozzarella, or a mix)

• 8 large eggs

• ½ cup milk (or cream for richness)

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• 1 tsp dried Italian herbs (or oregano + basil)

• Olive oil or butter for sautéing

• Optional: ½ cup cooked bacon bits or diced ham for extra flavor

Instructions:

1. Preheat oven:
   Set to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or non-stick spray.

2. Cook the vegetables:

   • In a skillet over medium heat, add a little olive oil.

   • Sauté onion, zucchini, bell pepper, corn, and garlic until slightly tender (about 5–7 minutes).

   • Season lightly with salt and pepper.

3. Prepare the egg mixture:

   • In a large bowl, whisk together eggs, milk, salt, pepper, paprika, and Italian herbs.

4. Assemble the casserole:

   • Spread the cooked vegetables evenly in the baking dish.

   • Scatter halved cherry tomatoes over the top.

   • Pour the egg mixture evenly over the vegetables.

   • Sprinkle shredded cheese all over.

5. Bake:

   • Bake uncovered for 30–35 minutes, or until the eggs are fully set and the top is golden brown.

6. Garnish & serve:

   • Let it rest for 5–10 minutes before slicing.

   • Garnish with a sprinkle of herbs or extra cheese if desired.