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Swiss cheese, plump tomatoes, tender zucchini and herbs flavor a rich brunch casserole. Bonus: You can make it a day ahead and bake it in the morning.

Source: Midwest Living


Credit: Rachel Marek / Kelsey Moylan

Recipe Summary

30 mins
3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • In an extra-large skillet, melt butter over low heat. Add tomatoes and zucchini. Cook for 5 to 7 minutes, stirring occasionally, or until tomatoes begin to lose their firm round shape; remove from heat.

  • Place half of the bread cubes in a greased 3-quart baking dish. Top with half of the zucchini mixture and half of the cheese. Repeat layers with remaining bread cubes, zucchini mixture and cheese.

  • In a large bowl, whisk together eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.

  • Remove casserole from fridge. Preheat oven to 325°. Bake for 50 to 65** minutes or until puffed, golden and set (160°). Let stand for 10 minutes before serving.


For six servings, use a greased 2-quart square baking dish. Prepare as directed above except cut all of the ingredient amounts in half. Bake as above. Let stand for 10 minutes before serving.

*Drying bead cubes:

Cut the bread into 1-inch cubes, using a serrated knife. Preheat the oven to 300° F. Arrange cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until lightly browned, stirring once or twice.

If chilled overnight, baking time will be longer than if only chilled 2 hours.

Nutrition Facts

338 calories; fat 17g; cholesterol 164mg; saturated fat 9g; carbohydrates 27g; mono fat 5g; poly fat 2g; insoluble fiber 2g; sugars 6g; protein 19g; vitamin a 1351.1IU; vitamin c 13.8mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 109.5mcg; vitamin b12 1.7mcg; sodium 473mg; potassium 403mg; calcium 396mg; iron 2.1mg.