Sweet & savory country cooking from my table to yours!


Hash Brown Zucchini Breakfast Casserole


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Did you plant one or two zucchini plants this summer and end up with a zillion large zucchini?  Have you made one too many loaves of zucchini bread?  If so, you might like to try this Hash Brown Zucchini Breakfast Casserole for a zucchini change.  This recipe was inspired by a Better Homes & Gardens Quiche recipe.  It’s hot and filling and a ramped up version of your typical  bacon and eggs…

Here’s how I whipped it up…

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First I diced up a medium red onion…

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Then I chopped up some zucchini.  I also fried some bacon, (sorry, no picture) and drained and crumbled it up.  I set the onion, zucchini and bacon aside while I prepared the rest of my ingredients…

HashbrownZuchinniBreakfastBake - 1 (1)Next I opened a bag of frozen shredded hash browns…
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I browned the hash browns on one side and turned them over with a metal spatula…

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Then I browned the second side, and I transferred them to a paper towel lined plate for a minute…

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Meantime, I buttered the bottom and sides of a 9″ x 13″ baking dish…

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And spread the hash browns over the bottom of the dish.  I patted them with a paper towel to absorb any oil and I set the dish aside while preparing my onion and zucchini…

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First I melted some butter in a skillet and tossed in the onion and zucchini…

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I let the onion and zucchini cook over medium heat…

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And turned the mixture frequently until the onion and zucchini were very tender…

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Then I spread them over the hash brown layer, followed by the crumbled bacon…

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Next I whisked some eggs together in a large measuring cup…

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And I added some half & half, flour, salt & pepper.  At this point you can add a little crushed red pepper flakes if you want a little kick…HashbrownZuchinniBreakfastBake - 22 (1)

I whisked everything together…

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And poured it over the baking dish ingredients…

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Lastly, I sprinkled lots of shredded swiss cheese over the top… 

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And baked it in my oven until it turned into a golden crusted savory dish of everything you need for a filling hot breakfast.

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Then I served it up to my hubby, Don, and waited for his approval…two servings later.

Go put that abundance of zucchini to good use!


Cindy @ My Country Table


Hash Brown Zucchini Breakfast Casserole

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 70
  • Total Time: 110


A hot filling breakfast casserole with a hash brown bottom crust and a golden brown swiss cheese topping.



  • 6 slices of fried bacon, drained and crumbled
  • 1 tablespoon butter
  • 2 cups diced zucchini, with peeling
  • 1 medium red onion, diced
  • 16 ounces shredded Hash Brown potatoes
  • 4 tablespoons canola oil, more as needed
  • 5 large eggs, whisked
  • 1 cup half & half
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 1/2 cups shredded swiss cheese


  1. Preheat oven to 350 degrees.
  2. Fry drain and crumble the bacon and set aside.
  3. Dice the red onion and chop the unpeeled zucchini into large chunks. Set aside.
  4. Place the canola oil in a large skillet over medium heat. Once the oil has become hot, add the shredded Hash Brown potatoes to the skillet. Cook potatoes on one side, until they are crispy and brown. Gently turn the potatoes over and cook the second side until the potatoes are brown and crispy. Transfer to a paper towel lined plate to drain.
  5. Butter the bottom and sides of a 9″ x 13″ baking dish. Spread the potatoes into the bottom of the dish. Pat any excess oil from the top with a paper towel. Set the dish aside.
  6. Melt the butter in a large skillet over medium heat. Add the onion and zucchini. Saute until the onion is translucent and the zucchini is tender. Remove from heat and spread the hot mixture over the potato layer in the baking dish, followed by the crumbled bacon.
  7. In a medium bowl or large measuring cup, whisk the eggs. Add the half & half, flour, salt, pepper and red pepper flakes, (optional). Pour the mixture evenly over the baking dish ingredients. Sprinkle the cheese evenly over the top.
  8. Bake uncovered for about 45 minutes until the top is golden brown. Let casserole rest for at least five minutes before serving.


  • This recipe makes six very large servings.
  • Cooked ham or sausage can be substituted for the bacon.
  • This recipe does not freeze well. The zucchini will become soggy, thus making the casserole soupy.
  • Refrigerate any leftovers. Eat within two days.


  • Serving Size: 6


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