Zucchini Onion Breakfast Bake

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To celebrate everyone’s favorite vegetable to grow, we bring you this zucchini-laden recipe. This Zucchini Onion Breakfast Bake is just so good. It’s practically comfort food, even if you aren’t very fond of vegetables! While its name suggests it for breakfast, it’s also a great main dish for dinner. In fact, we just had it for supper a couple nights ago. We baked a big batch of fluffy biscuits for a side. When we are making biscuits to go with this bake, we like to add raisins to the biscuit dough; then we drizzle a powdered sugar/milk glaze over the biscuits when they come out of the oven, fragrant and golden-brown!

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Place six unwrapped eggs in a large bowl.

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Beat the eggs until frothy.

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Add a whole 8 ounce container of parmesan cheese.

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Whisk it into the eggs.

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Add 1/2 cup of canola oil. You could probably substitute olive oil, which is healthier than most other oils.

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Some salt and pepper.

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It is vital that you place the salt and pepper into an adorable blue hedgehog measuring cup. Vital.

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Throw that in.

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Look at this lovely red onion!!

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Chop it into small chunks and add it to the egg mixture. You don’t want it to be too fine. Unless you really don’t like big pieces of onion. If that’s the case, then I guess you do want it to be fine. That’s fine.

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Add about six cups of diced zucchini and mix it in laboriously by hand. Actually, it might work better if you use a spatula. I wish I had thought of that earlier! 😉

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Add two cups of biscuit/baking mix to the batter. We make our own from scratch.

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I love that adorable hedgie face!!

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Mix it in.

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Here is the batter with the biscuit mix all mixed in.

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The only thing missing is a bunch of diced ham. Throw that in and stir it up again.

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Spread the batter into a greased 13″ x 9″ pan and bake at 350 degrees F. for about 50 minutes, or until it’s golden brown and not doughy in the center.

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We honestly forgot to get a picture of the bake as soon as it came out of the oven. Thankfully, there was a leftover piece in the refrigerator this morning, so we managed a couple pictures of it! My apologies for the un-photogenic-ness of it. 🙂

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Here is the complete recipe!

Zucchini Onion Breakfast Bake

6 eggs
2 cups grated Parmesan cheese
1/2 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium red onion, chopped
6 cups sliced zucchini
2 cups biscuit/baking mix
1/2 to 1 cup ham (optional)

In a large bowl, whisk the eggs until light and frothy. Whisk in the Parmesan cheese, oil, salt, and pepper. Stir in the onion, zucchini, baking mix, and ham. Pour into a greased 13″ x 9″ baking dish. Bake at 350 degrees F. for about 50 minutes, or until lightly browned.

Note: This recipe can be cut in half and baked in a deep-dish pie plate for 25-35 minutes.

Thank you for visiting A Homespun Country Life!!

~Kerstin, Elisabeth, and Gabrielle

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2 thoughts on “Zucchini Onion Breakfast Bake

  1. Yum! My friend received a 7 lb zucchini (yes 7!) from her brother and is searching for ideas to use the massive veg – definitely going to pass on your recipe.

    • Wonderful! We have been getting some huge zucchini, too! I think it’s because of the hot, humid weather that we’ve been having here in Wisconsin. 🙂 Hope your friend enjoys this recipe! It’s one of our favorites.

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