Make Ahead Easy Vegetable Egg Bake Breakfast Casserole

🧂 Ingredients

• 12 large eggs
• 1 cup milk
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon dried basil
• salt and freshly ground pepper to taste

  about 1/2 tsp each
• 1/4 – 1/2 teaspoon crushed red pepper flakes
• 2 cups baby spinach
• 1 zucchini

  quartered and chopped
• 1/2 cup cherry tomatoes

  halved
• medium bell pepper

  chopped
• 1 1/2 cups shredded sharp Cheddar or Pepper Jack cheese
• 1/2 cup Parmesan cheese

  divided
• 1 cup cooked bacon

  crumbled (about 6 slices)

Instructions

• 1 In a large bowl, whisk together eggs and milk; stir in garlic, basil, salt,
  pepper (1/2 tsp each). crushed red pepper flakes, shredded cheese and 1/4 cup
  Parmesan.
• 2 Spray the bottom of a 13 x 9 inch baking pan with cooking spray. Add the
  spinach, zucchini, cherry tomatoes, bell pepper, and bacon to the baking pan;
  spread evenly. Pour egg mixture on top, gently stirring mixture to distribute.
  Cover and refrigerate about 8 hours or overnight.
• 3 Preheat oven to 350 degrees.
• 4 Uncover the refrigerated casserole and sprinkle remaining 1/4 cup Parmesan
  cheese over the top. Bake 35 to 40 minutes or until just set and a knife
  inserted near center comes out clean. Let stand 10 minutes before serving.
  Sprinkle with fresh parsley.
• 5 This breakfast casserole can be assembled and baked the same day. Adjust the
  bake time to 30 to 35 minutes and check for doneness.

Nutrition Info