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Summer Vegetable Breakfast Casserole

An easy and delicious vegetarian breakfast casserole filled with summer veggies!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: breakfast, breakfast casserole, brunch, summer
Servings: 8 servings
Calories: 247kcal
Author: Taylor


  • 8 ounce roll crescent sheet
  • 2 tbsp olive oil
  • 1 small zucchini, diced
  • 1 small summer squash diced
  • 1/2 cup diced red onion
  • 1 cup halved cherry tomatoes
  • 1/2 cup frozen corn
  • 2 tbsp fresh basil chopped
  • 4 ounces goat cheese crumbled
  • 6 large eggs
  • 1/3 cup milk
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • 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! 


Calories: 247kcal | Carbohydrates: 18g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 484mg | Potassium: 280mg | Fiber: 1g | Sugar: 6g | Vitamin A: 558IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 2mg