There’s something so comforting about starting the day with a hearty breakfast, don’t you think? My Zucchini Egg Breakfast Bake has become my go-to morning dish because it’s not only delicious but also super easy to whip up. I love how it’s packed with flavor and nutrients, making it a fantastic choice for busy mornings. Just toss everything together, pop it in the oven, and voilà! You’ve got a warm, satisfying meal waiting for you. Plus, it’s perfect for meal prep, so I can enjoy leftovers throughout the week. Trust me, your mornings will never be the same!

Ingredients List

2 medium zucchinis, grated
6 large eggs
1 cup shredded cheese
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon olive oil

How to Prepare Zucchini Egg Breakfast Bake

Getting your Zucchini Egg Breakfast Bake ready is a breeze! I love how simple the steps are, making it a perfect dish for even the busiest of mornings. Just follow along, and you’ll have a delicious meal in no time!

Step-by-Step Instructions

First things first, preheat your oven to 375°F (190°C). This is super important because a hot oven ensures even cooking!
While the oven heats up, grab a large bowl and mix the grated zucchinis with the olive oil. This will help keep everything moist and flavorful.
Next, crack those six large eggs right into the bowl. Add the milk, salt, black pepper, garlic powder, and onion powder. I like to whisk it all together until it’s well blended—don’t be afraid to get a little vigorous!
Now, stir in the cup of shredded cheese. The cheese is where the magic happens, trust me—it melts into gooey goodness!
Pour the entire mixture into a greased baking dish, making sure it’s spread out evenly. This helps it cook uniformly.
Time to bake! Pop it in the oven and let it bake for 25 to 30 minutes. You’ll know it’s done when the top is golden and the center is set.
Once it’s out of the oven, let it cool for a few minutes before serving. This helps it firm up a bit, making it easier to slice.

Why You’ll Love This Recipe

It’s incredibly easy to prepare, perfect for those hectic mornings when you need a hearty breakfast without the fuss.
Packed with nutritious zucchini and protein-rich eggs, it’s a great way to start your day on a healthy note.
The flavor is absolutely delicious, with a cheesy, savory goodness that will have you coming back for seconds!
It’s customizable—throw in your favorite veggies or proteins for a personal twist that suits your taste.
This dish is fantastic for meal prep; you can make it ahead of time and enjoy it throughout the week.
Leftovers are just as tasty, making it a perfect option for brunch or quick lunches.

Tips for Success with Zucchini Egg Breakfast Bake

To make sure your Zucchini Egg Breakfast Bake turns out perfectly every time, here are some of my favorite tips! First, be sure to squeeze out excess moisture from the grated zucchini. This helps prevent a soggy bake, which we definitely don’t want! A clean kitchen towel works wonders for this.

Next, if you love a bit of spice, consider adding a pinch of red pepper flakes or some chopped jalapeños for an extra kick. And if you want to boost the flavor, sauté some onions or bell peppers in the olive oil before mixing them in—yum!

Finally, don’t skip the cooling step! Letting it sit for a few minutes after baking helps it set up nicely, making slicing easier. Trust me, these little adjustments will elevate your breakfast bake to new heights!

Variations for Your Zucchini Egg Breakfast Bake

One of the best things about my Zucchini Egg Breakfast Bake is how versatile it is! You can easily switch things up to keep it exciting. For a twist, try adding diced bell peppers, spinach, or even chopped mushrooms to the mix—each brings a unique flavor and texture that complements the dish beautifully.

If you’re a meat lover, feel free to throw in some cooked sausage or crispy bacon for added protein and crunch. Want a Mediterranean flair? Mix in some sun-dried tomatoes and feta cheese. The possibilities are endless, so let your creativity shine!

Nutritional Information

When it comes to enjoying my Zucchini Egg Breakfast Bake, it’s nice to know what you’re putting on your plate! Here’s the typical nutritional breakdown per serving (1 slice). Keep in mind that these values are estimates and can vary based on specific ingredients you use:

Calories: 180
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 200mg
Sodium: 300mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Protein: 12g

This delightful bake is not only tasty but also packed with nutrients, making it a great choice for a hearty breakfast. Enjoy every satisfying bite, knowing you’re fueling your day right!

Storage & Reheating Instructions

Storing leftovers of my Zucchini Egg Breakfast Bake is super simple! Just let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days—perfect for quick breakfasts throughout the week.

When you’re ready to enjoy a slice, just pop it in the microwave for about 1–2 minutes, or until heated through. If you prefer a crispier texture, you can reheat it in the oven at 350°F (175°C) for about 10 minutes. Either way, it’s just as delicious the second time around!

FAQ Section

Can I use frozen zucchini for this recipe?
While fresh zucchini works best for flavor and texture, you can use frozen zucchini if that’s what you have on hand. Just make sure to thaw and squeeze out any excess moisture before adding it to the mixture.

How do I know when the bake is done?
Your Zucchini Egg Breakfast Bake is done when the top is golden brown and the center is set—no more jiggle! A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Can I make this dish ahead of time?
Absolutely! You can prepare the mixture the night before, cover it, and store it in the fridge. Just pour it into the baking dish and pop it in the oven in the morning for a fresh, warm breakfast.

What can I serve with this breakfast bake?
This dish pairs wonderfully with a side of fresh fruit or a light salad. You can also serve it with a dollop of Greek yogurt or a drizzle of hot sauce for a little extra zing!

Is this recipe gluten-free?
Yes, my Zucchini Egg Breakfast Bake is naturally gluten-free! Just double-check any added ingredients, like cheese or spices, to ensure they’re also gluten-free. Enjoy without worry!

Zucchini Egg Breakfast Bake: 5 Reasons You’ll Love It

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

Print Recipe

Description

A hearty zucchini egg breakfast bake that is easy to prepare.

Ingredients

Scale

2 medium zucchinis, grated
6 large eggs
1 cup shredded cheese
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon olive oil

Instructions

Preheat the oven to 375°F (190°C).
In a bowl, mix grated zucchini with olive oil.
Add eggs, milk, salt, pepper, garlic powder, and onion powder.
Stir in the shredded cheese.
Pour the mixture into a greased baking dish.
Bake for 25-30 minutes until set and golden.
Allow to cool slightly before serving.

Notes

Store leftovers in the refrigerator.
Reheat in the microwave.
Can add cooked sausage or bacon for extra protein.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 2g
Sodium: 300mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 12g
Cholesterol: 200mg

Keywords: Zucchini Egg Breakfast Bake

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