Garden Brunch Bake
A vibrant brunch casserole combining zucchini, tomatoes, onions, ham, and Parmesan, baked to perfection. Perfect for weekend gatherings and veggie-loving brunch enthusiasts.
Ingredients
Instructions
- Preheat oven to 400°F.
- Lightly grease a 7 x 11-inch glass baking dish with nonstick spray.
- Layer sliced and quartered zucchini, diced tomatoes, chopped onions, and optional ham or bacon bits in the dish.
- Sprinkle with grated Parmesan cheese and pepper.
- In a separate bowl, combine skim milk, biscuit mix, and eggs.
- Beat until smooth, about 1 minute, then pour over the layered vegetables.
- Bake for about 30 minutes.
- Let stand for 5 minutes before cutting.
- Top with salsa if desired before serving.
Tips & Substitutions
For added flavor, consider incorporating herbs like basil or oregano into the vegetable layer. You can substitute zucchini with yellow squash or even spinach for a different twist. If you don't have Parmesan cheese, cheddar or mozzarella can work well too. For a gluten-free option, use a gluten-free biscuit mix. This dish can easily be customized to fit your preferences.
Serving Suggestions
Serve the Garden Brunch Bake with a side of fresh fruit or a simple green salad for a balanced meal. It pairs beautifully with salsa, which can enhance the flavors further. For a heartier meal, consider serving it alongside a slice of Spedini Bread or a refreshing beverage like iced tea.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or warm in the oven at 350°F until heated through. This dish can also be served cold, making it a versatile option for brunch or lunch.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Brunch Bake contains roughly 342 calories, with 11g protein, 41g carbohydrates, and 15g fat. It is an excellent source of vitamin C (30% of the Daily Value) and protein (23% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 678mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the vegetable layer and the egg mixture the night before. Just store them separately in the refrigerator. In the morning, layer them in the baking dish and bake as directed. This makes it a convenient option for busy mornings.
Can I freeze the Garden Brunch Bake?
While it's best enjoyed fresh, you can freeze the baked dish for up to 2 months. Make sure to cool it completely before wrapping it tightly in plastic wrap and then aluminum foil. To reheat, thaw in the refrigerator overnight and then bake at 350°F until heated through.
What can I substitute for the eggs?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth for each egg. This will help bind the ingredients together while keeping the dish moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).