Zucchini Egg Breakfast Bake
This comforting breakfast bake combines zucchini, eggs, and cheese for a flavorful, nourishing start to your day, perfect for any meal.
Ingredients
Main Ingredients
- 2 medium zucchinis, grated Grated to incorporate easily into the bake.
- 4 large eggs Beaten well for fluffiness.
- 1 cup shredded cheese (cheddar or your favorite) Feel free to substitute with a plant-based option for dairy-free.
- ½ cup diced onion Sautéed until translucent.
Seasoning
- ½ teaspoon salt To taste.
- ¼ teaspoon black pepper Adds flavor.
- ½ teaspoon garlic powder Enhances the overall taste.
- 1 tablespoon olive oil For cooking the onions.
Instructions
Preparation
- Gather all your ingredients. Grate the zucchinis and dice the onions.
Cooking
- In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes.
- In a mixing bowl, combine the grated zucchini, sautéed onion, eggs, shredded cheese, salt, black pepper, and garlic powder. Mix until well incorporated.
- Grease a baking dish and pour the zucchini mixture into it, spreading it evenly.
- Preheat your oven to 350°F (175°C) and bake for 25-30 minutes or until it sets and the top is lightly golden.
- Once baked, allow it to cool for a few minutes before slicing.
- Cut into squares or slices and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. It can also be frozen and stored for up to three months.