About this time of year, anyone with a back yard garden is looking for creative ideas to use up the abundance of zucchini, fresh tomatoes and herbs. Here’s a wonderful Saturday morning recipe for breakfast casserole, loaded with color straight from the back yard and a perfect recipe for a brunch. This makes for 12 servings, so cut it down as needed for a smaller family.
- 1 12oz package of bacon, chopped
- 1 sweet onion, chopped
- 6 eggs lightly beaten
- 4 cups frozen hashbrown potatoes, thawed
- 2 fresh zucchini, grated
- 1 cup chopped fresh tomatoes
- 1/2 cup chopped fresh basil leaves
- 2 cups shredded cheddar cheese
- 1 cup ricotta cheese
- 1 cup shredded Swiss cheese
- Salt and pepper to taste
- 2 tsp Tabasco sauce
In a saute pan, cook the bacon and onion until the onion is tender and the bacon has browned.
In a large mixing bowl, combine the hashbrown potatoes, zucchini and tomatoes and toss well. Add the bacon and onions along with the pan drippings to the potato-vegetable mixture, then mix in the cheeses, Tabasco, beaten eggs and the fresh basil.
Spoon mixture into a 9″x13″ glass baking dish sprayed lightly with PAM. At this point I usually salt and pepper the top of the casserole as well.
Bake in a 350F oven for 35-40 minutes, until casserole has “set” and is just beginning to brown.
Serves 12 but can easily be cut down to 6 or 4 by equally dividing the ingredients.