Oh, let me tell you about my Zucchini Egg Breakfast Bake! It’s such a delightful way to kick off the day, and believe me, it’s a total game changer for breakfast routines. Packed with wholesome eggs and fresh zucchini, this dish is not only scrumptious but also a fantastic way to sneak in some veggies first thing in the morning. I often whip this up when I have friends over for brunch—it always impresses! The best part? It’s super easy to make and can be prepped ahead of time, so you can spend more time enjoying your coffee and chatting. Trust me, once you try this bake, you’ll be craving it on repeat!

Ingredients List

4 large eggs – the star of the show, providing that rich, delicious base
2 cups grated zucchini – fresh and vibrant, it adds moisture and a subtle sweetness
1 cup shredded cheese – I love using a mix of cheddar and mozzarella for that perfect melt
1/2 cup chopped onion – adds a lovely depth of flavor; you can use yellow or red, whichever you prefer!
1/2 teaspoon salt – just enough to enhance all those lovely flavors
1/4 teaspoon black pepper – for a little kick
1/4 teaspoon garlic powder – because garlic makes everything better!

How to Prepare Instructions

First things first, preheat your oven to 350°F (175°C). This is super important—no one wants to wait for a cold oven when you’re craving a warm breakfast!
While that’s heating up, grab a mixing bowl and toss in the 4 large eggs. Whisk them up until they’re nice and frothy—this helps create a fluffy texture!
Next, add in the 2 cups of grated zucchini. If you’re using fresh zucchini, make sure to squeeze out some of the excess moisture with a clean kitchen towel—trust me, this will keep your bake from getting soggy.
Now, mix in the 1 cup of shredded cheese, 1/2 cup of chopped onion, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder. Stir everything until it’s well combined; I like to use a spatula so I can really scrape the sides of the bowl!
Once it’s all mixed up, pour the mixture into a greased baking dish. I usually use a 9×9-inch dish, but feel free to use whatever you have handy.
Pop it in the oven and bake for about 25-30 minutes. You’ll know it’s ready when the eggs are set and the top is lightly golden. Don’t forget to check it around the 25-minute mark—ovens can be sneaky!
Once it’s done, let it cool for a few minutes before slicing. This makes serving so much easier!

Why You’ll Love This Recipe

It’s a healthy breakfast packed with protein and veggies—perfect for starting your day right!
Quick to prepare and bake, making it ideal for busy mornings or last-minute brunches.
Versatile! You can easily customize it with your favorite veggies or spices.
Great for meal prep—make it ahead of time and enjoy it throughout the week!
It’s a crowd-pleaser that everyone will love, even the picky eaters!

Tips for Success

To get the most out of your Zucchini Egg Breakfast Bake, here are some handy tips! First, make sure to thoroughly squeeze the grated zucchini to remove excess moisture—this is key to avoiding a soggy bake. Next, don’t skip the whisking step for the eggs; it creates a fluffy texture that makes each slice delightful!

Also, keep an eye on your bake as it cooks; every oven is a little different, so check for doneness a few minutes early. You want that lovely golden top and firm center, but overbaking can lead to dryness. Lastly, feel free to experiment! If you’ve got leftover veggies in the fridge, toss them in! Just remember to adjust the seasoning if needed. Happy baking!

Variations

One of the best things about my Zucchini Egg Breakfast Bake is how versatile it is! You can easily switch up the veggies to suit your taste or whatever you have on hand. For a pop of color and flavor, try adding diced bell peppers or chopped spinach. If you’re a fan of heat, a pinch of red pepper flakes or some diced jalapeños can spice things up beautifully!

Feeling adventurous? Mix in some cooked sausage or bacon for a heartier breakfast. You can even swap out the cheese—feta or goat cheese adds a tangy twist, while pepper jack brings the heat! And don’t forget herbs! Fresh basil or parsley can brighten up the dish, while a sprinkle of Italian seasoning can give it a lovely depth. The options are endless, so feel free to get creative and make this bake your own!

Storage & Reheating Instructions

Storing your Zucchini Egg Breakfast Bake is super simple! Once it’s completely cooled, slice it up and place the pieces in an airtight container. It’ll keep well in the fridge for up to 3 days—perfect for quick breakfasts on busy mornings!

When you’re ready to enjoy a slice, the best way to reheat it is in the microwave for about 30-45 seconds, just until it’s warmed through. If you prefer a crispy top, pop it in the oven at 350°F (175°C) for about 10 minutes. Either way, you’ll get to savor that delicious flavor all over again! Enjoy!

Nutritional Information

Now, I want to share some nutritional info about my Zucchini Egg Breakfast Bake, but keep in mind that these values can vary based on the specific ingredients and brands you use. Generally, each slice is about 150 calories, with 10g of protein and 2g of sugar. It’s a wholesome choice to kickstart your day! Just remember, if you add extra ingredients or change the cheese, those numbers might shift a bit. But honestly, it’s all about enjoying good food, right?

FAQ Section

Can I use frozen zucchini instead of fresh? Absolutely! Just make sure to thaw and squeeze out any excess moisture before adding it to the mixture. This will help keep your Zucchini Egg Breakfast Bake from becoming watery.

Can I add meat to this recipe? Yes! Feel free to mix in cooked sausage, bacon, or ham for a heartier version. Just remember to adjust the seasoning accordingly, as meat can add extra saltiness.

Is this dish suitable for meal prep? Definitely! This bake holds up well in the fridge for up to three days, making it a fantastic option for busy mornings. Just slice and store in an airtight container for quick access.

How can I tell when it’s done baking? You’ll know it’s ready when the eggs are fully set and the top is just lightly golden. A toothpick inserted into the center should come out clean, indicating that it’s cooked through.

Can I make this recipe dairy-free? You can! Substitute the cheese with a dairy-free alternative, and it’ll still be delicious. Just keep in mind that the texture may vary slightly, but it will still be a great breakfast option!

Zucchini Egg Breakfast Bake: 5 Delicious Ways to Enjoy

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A wholesome breakfast option packed with eggs and zucchini.

Ingredients

Scale

4 large eggs
2 cups grated zucchini
1 cup shredded cheese
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Instructions

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine eggs, zucchini, cheese, onion, salt, pepper, and garlic powder.
Mix until well combined.
Pour the mixture into a greased baking dish.
Bake for 25-30 minutes or until the eggs are set.
Let it cool for a few minutes before slicing.

Notes

Serve warm or at room temperature.
Can be stored in the refrigerator for up to 3 days.
Add other vegetables for more flavor.

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 2g
Sodium: 200mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 10g
Cholesterol: 200mg

Keywords: Zucchini Egg Breakfast Bake

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