Summer Vegetable Breakfast Casserole
Summer Vegetable Breakfast Casserole is the perfect summer brunch recipe! Filled with all of the best summer produce - corn, tomatoes, zucchini, basil - and made with crescent roll dough, this breakfast casserole is so delicious AND easy!
With all of the fresh and seasonal produce this time of year, I love filling our meals with as many vegetables as possible. Breakfast tends to be the most difficult meal for us to sneak in those veggies, but I have created the most delicious way to enjoy the best produce that summer has to offer. This Summer Vegetable Breakfast Casserole has all of my favorite summer vegetables, including summer squash, zucchini, corn, red onion, tomatoes, and basil. There is so much flavor in this egg bake from just the vegetables alone!
Another highlight of this summer breakfast casserole is that it is super easy to make. The recipe starts with a crescent roll sheet. I use the canned refrigerated kind which is a breeze to take out of the can, unroll, and then press into the baking pan. The flaky crescent roll layers hold up perfectly to the vegetables and egg filling and I enjoy the buttery flavor it adds to the casserole.
This Summer Vegetable Breakfast Casserole is a vegetarian dish but don’t worry! The flavor from the vegetables, fresh basil, and crumbled goat cheese are enough to make even the biggest meat eater forget about bacon. Of course, you can add some crumbled bacon if you must, because let’s be honest - bacon is never a bad idea. However, let it be known that this meatless breakfast casserole is hearty enough for any hungry breakfast-goer!
Summer Vegetable Breakfast Casserole FAQ's
Have a question about this recipe? Ask me in the comments! Here are some common questions people have.
Can I make this ahead of time?
I've never tried making this ahead of time, and I'm not sure how well it would work, with the crescent roll dough. I have a feeling the dough would get soggy, which wouldn't be ideal. If you really need to make this ahead of time, I would bake it ahead of time and then just re-heat it in the oven at 350 for 15ish minutes.
Can I use a different cheese? I don't like goat cheese.
Sure! I think feta cheese would work really well. If that's also a no-go for you, just use shredded cheddar or mozzarella cheese.
Can I use other vegetables in this breakfast casserole?
Yeah I think lots of other vegetables would work well. The ones that come to mind are bell peppers, mushrooms, spinach, and sauteed kale.
Is this good reheated?
Yes! We love eating leftovers of this breakfast casserole!
This Summer Vegetable Breakfast Casserole is a vegetarian dish but don’t worry! The flavor from the vegetables, fresh basil, and crumbled goat cheese are enough to make even the biggest meat eater forget about bacon. Of course, you can add some crumbled bacon if you must, because let’s be honest - bacon is never a bad idea. However, let it be known that this meatless breakfast casserole is hearty enough for any hungry breakfast-goer!
This egg bake is a great dish to make for a summer weekend breakfast, brunch, or lunch. We ate it at all times of the day, warm and at room temperature, and any time and temperature proved to be delicious. This means you can even make it for a leisurely picnic by the lake or an easy summer weeknight dinner.
Like this recipe? Check these out, too!
Ham Croissant Breakfast Casserole
Bacon Egg Cheese Biscuit Breakfast Casserole
Ham and Cheese Tater Tot Breakfast Casserole
Summer Vegetable Breakfast Casserole
Ingredients
- 8 ounce roll crescent sheet
- 2 tablespoon olive oil
- 1 small zucchini diced
- 1 small summer squash diced
- ½ cup diced red onion
- 1 cup halved cherry tomatoes
- ½ cup frozen corn
- 2 tablespoon fresh basil chopped
- 4 ounces goat cheese crumbled
- 6 large eggs
- ⅓ cup milk
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400 degrees F.
- Spray a 9x13” baking dish with cooking spray.
- Roll out the crescent roll into the baking dish. Press it lightly into the pan to stick. The short sides will go up the sides a bit, but the long sides most likely won’t, and that’s okay. Set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the zucchini, summer squash, and red onion, and season with salt and pepper to taste.
- Cook until softened, about 7-8 minutes.
- Add the tomatoes, corn, and basil, and cook for another 2 minutes.
- Spread the vegetables evenly on top of the crescent roll.
- Sprinkle the crumbled goat cheese on top of the vegetables.
- In a medium bowl, whisk together the eggs, milk, dijon mustard, salt, and pepper.
- Pour the eggs on top of the vegetables and cheese.
- Bake in the preheated oven for 30-35 minutes, until no longer jiggly and slightly golden brown on top.
- Serve topped with additional fresh basil.
- Enjoy!
