Looking for a seasonal twist on a traditional egg bake? Your whole family will love this egg bake from Twin Cities food blogger greens & chocolate. It’s packed with garden veggies and will have everyone lining up for seconds.

With all of the fresh, 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’ve created the most delicious way to enjoy the best produce summer has to offer. This Summer Vegetable Egg Bake has all of my favorite summer vegetables and herbs, 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 it’s super easy to make. The recipe starts with a crescent roll sheet. I use the canned, refrigerated kind which is a breeze to unroll and 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 Egg Bake 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 this meatless breakfast casserole is hearty enough for any hungry breakfast-eater!

This egg bake is a great dish to make for a summer weekend breakfast, brunch or lunch. We’ve eaten it at all times of the day, warm and at room temperature, and each time it was delicious. This means you can even make it for a leisurely picnic by the lake or an easy summer weeknight dinner.