Zucchini Egg Bake
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A simple 9 ingredient Zucchini Egg Bake that is perfect for a healthy breakfast. Done in under an hour, meal prep friendly and delicious!
Healthy Zucchini Egg Bake has been our go to summer breakfast.
When your garden is overflowing with zucchini and you simply can’t make another Healthy Zucchini Bread… this is what you should make!
High protein, meal prep friendly, quick to prep and cook – it’s the perfect breakfast.
Egg and zucchini pair deliciously with fresh herbs and lots of cheese for a yummy breakfast that even picky toddlers will enjoy (we can attest to this!)
Tyler’s Tips for the Best Egg Bake
- Don’t skip sautéing the zucchini- Zucchini has a lot of water in it and sautéing it helps prevent soggy eggs!
- Grease the pan well– Use lots of butter or oil so your eggs don’t stick!
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil.
Vegetables: Feel free to add more veggies. Peppers or mushrooms would be delicious.
Adding meat: You can add cooked bacon or breakfast sausage to this casserole. Check out these recipes for other ideas: Sausage Egg Bake, Bacon Breakfast Casserole, Egg Hashbrown Casserole.
If you have more zucchini to use up, check out these Healthy Zucchini Recipes!
How to Make Zucchini Egg Bake
- Saute zucchini and garlic until soft
- Whisk together the eggs, basil, cheddar cheese and Parmesan cheese until combined.
- Fold in the cooled, sautéed zucchini and mix again.
- Bake for 30 minutes in the oven
What to Serve with Egg Bakes
Here are some of our favorite things to serve with this simple zucchini egg bake:
- Oatmeal: Protein Oatmeal, Apple Oatmeal or Blueberry Baked Oatmeal
- Pancakes: High Protein Pancakes or Oat Flour Pancakes are great too!
- With yogurt
- Alongside Roasted Breakfast Potatoes or Turkey Breakfast Sausage
storage
Storing: This breakfast casserole can stay in the refrigerator for up to 3 days.
Can I make this egg bake ahead of time? Absolutely! You can make this breakfast casserole ahead of time and reheat it before serving.
Freezing: You can freeze this healthy egg casserole, but we don’t recommend it. We find that frozen/reheated eggs can be a bit soggy but if you don’t mind that, it will freeze! T
Reheating: We prefer to reheat this in the toaster oven/oven. 350-375° for 5-8 minutes should do the trick – but just watch your oven and check after 5 minutes. You can microwave this, but we don’t recommend microwaving eggs. I find it gives them a bouncy texture that we don’t care for.
other Egg Bake recipes:
Zucchini Egg Bake
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 3 cups diced zucchini
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 12 eggs
- 1 cup minced fresh basil
- ½ cup grated cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F.
- Prepare a well greased 8×8 baking dish. You can coat in olive oil or butter to prevent sticking.
- Heat the olive oil in a large sauté pan over medium heat for 3-4 minutes.
- Add the garlic, zucchini, salt and pepper to the pan. Sauté over medium heat for 3 minutes then remove from the heat and set aside to cool slightly.
- In a large bowl, whisk together the eggs, basil, cheddar cheese and Parmesan cheese until combined. Fold in the cooled, sauteed zucchini and mix again.
- Pour the egg mixture into the greased baking dish. Place in the oven on the middle rack and cook at 400 degrees F for 30 minutes.
- Once cooked, remove from the oven and cool for at least 10 minutes before slicing. Cut into 9 squares. Top with extra parmesan cheese or hot sauce and enjoy!
