Wednesday, August 1, 2018

Greek Inspired Breakfast Casserole #FoodieExtravaganza

This easy, make ahead breakfast casserole is chock full of delicious Greek flavors and fresh Farm Market veggies.  

Join us as Foodie Extravaganza explores Zucchini.......
Foodie Extravaganza is a fun little group that celebrates Food Holidays on the first Wednesday of each month.

This month our friend, Sue of Palatable Pastime, informed us that National Zucchini Day is coming up on August 8th and invited us to share a Zucchini recipe with our readers so they are ready to celebrate in style.

Here in Michigan we suffer from an over abundance of zucchini.  It takes over people's gardens and they have more than they could possibly ever use.  It is very rare for anyone that I know to actually pay for zucchini during the summertime.  People are literally begging you to take it off of their hands. Last week, a family donated 25 zucchini to our food pantry and promised me more for next week.

So what do we do with all this zucchini?  Well I use it in baked goods like this Lemon Zucchini Bundt Cake, Chocolate Zucchini Cupcakes, Cheesy Zucchini Bread,  and these Fall Harvest Muffins.

I use them in savory applications like these Thai Zoodles, Zucchini Enchiladas, and this Roasted Veggie Lasagna.

I turn them into jam.  I add them to soups, like this Ham and Barley Soup and this Turkey Chili.  I mix them with Corn and Jalapenos for a delicious side dish. make Vegetarian Stir Fry for Meatless Monday and add them to Scallops for Fish Friday. 

And today, I am serving them up for breakfast in this wonderful casserole that is chock full of Greek flavors.

I made this casserole up in order to take it with us when we went on a small vacation to the west side of Michigan.  We stayed at a Family Resort called Double JJ Ranch and our suite contained a kitchen.  I brought breakfast and lunches for each day.  This casserole was one of the options my family had for breakfast.

I baked it up the day before we left and then rewarmed the servings in a microwave.  It was a huge hit, served along with Fresh Peach Muffins.  

I'm anxious to share my recipe but first let's take a look at what Zucchini Creations the others have made......

And here is my recipe just in time for you to enjoy on National Zucchini Day, one week from today.

#eggs, #breakfast, #casseroles, #onepotmeals, #zucchini, #Vegetarian, #cheese,
Breakfast, Casseroles, One Pot Meals,
Yield: 8 servingsPin it

Greek Inspired Breakfast Casserole

This easy, make ahead breakfast casserole is chock full of delicious Greek flavors and fresh Farm Market veggies.
prep time: 20 minscook time: 40 minstotal time: 60 mins


9 eggs
1 c. Ricotta cheese
1 c. crumbled Feta cheese
2-3 dashes hot sauce
salt and pepper to taste
2 zucchini, chopped
2 large tomatoes, seeded and chopped
1/2 t. dried oregano
1/2 t. dried basil
4 slices, day old bread, cut into cubes
handful of shredded Parmesan cheese.


Whisk together the eggs and Ricotta cheese.  Mix in the Feta cheese, hot sauce, basil, oregano, salt and pepper.  Fold in the zucchini, tomatoes  and bread.

Turn into a casserole that has been treated with cooking spray.  Sprinkle with the Parmesan and bake in a preheated 350* oven for about 40 minutes, until puffed and lightly browned on top.
Created using The Recipes Generator


  1. I love that I can eat this and get my veggies in at breakfast time!

  2. I love make ahead breakfast casseroles! I bet you didn't have any leftovers!

  3. Great minds, Wendy! I love this. I might just make it for dinner tonight. ;)

  4. Oh how I love zucchini. I have bought all of mine this summer. No one around here to get any from. Weird! I will just have to plant some next summer, I guess.

  5. What a fun and tasty-sounding idea!


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