Farmers Egg and Veggie Brunch Bake with Family to Table Blog


Today’s recipe pays tribute to guest chef, Natalie Kenny Marquez’s great- great-grandmother (who was an expert in poultry husbandry). We’re making a Farmers Egg and Veggie Brunch Bake

I’ve put an * by the items I can purchase at my Illinois farmers market.


  • 2 tablespoons butter

  • 4 cups cherry tomatoes*

  • 2 cups sliced zucchini*

  • 8 cups dried bread, cubed (cut bread into 1 inch cubes, bake for 15 minutes in a 300 degree oven)*

  • 3 cups shredded Swiss cheese

  • 8 farm fresh eggs*

  • 3 cups milk

  • 1/4 cup chopped Italian flat leaf parsley*

  • 1/4 cup chopped fresh basil*

  • 2 tablespoons chopped fresh chives*

  • 1 teaspoon garlic powder

  • pinch of salt and pinch of pepper


  • In a large skillet over medium heat melt the butter and add the tomatoes and zucchini. Cook for about five minutes, stirring occasionally, and remove from heat once the tomatoes start to get a little squishy.

  • Add half of the bread cubes to a (greased) 3-quart baking dish. Then top with half of the zucchini and tomato mixture. Add the remaining bread cubes and then top with the last of the zucchini and tomato mixture.

  • In a large bowl, whisk together the eggs, milk, parsley, basil, chives, garlic powder, salt, and pepper. Gently pour this egg mixture evenly over the bread/zucchini/tomato mixture in the baking dish.

  • Using a spatula, gently press down on the layers so that it soaks it soaks/absorbs. Then cover and chill and in the fridge for at least three hours but no more than a day.

  • When you’re ready to bake take your casserole out of the fridge. Set it on the counter while you preheat your oven to 325 degrees. Bake for about an hour. You’ll know it’s done when it’s set, puffed up. and golden brown. Let stand for about 10 minutes before you cut and serve.

Note: You can use your meat thermometer to take the temp to know it’s ready! Just insert thermometer in the middle of the dish and if it reads 160 degrees it is done. This is an especially handy method to use when your casserole has been in the fridge cooling longer than a couple of hours.

Serving size: About 10-12 slices.

Be sure to check out Natalie’s blog, Family to Table, HERE.

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