Easy Healthy Make Ahead Zucchini Egg Bake
on Aug 15, 2018, Updated Aug 22, 2024
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This Healthy Easy Zucchini Egg Bake recipe is made with 3 ingredients, can be customized to your liking, reheats well, and is a great option to prep ahead. Egg bake casserole is the perfect option for a breakfast or brunch get-together.
A Zucchini Egg Bake Brunch Recipe
I have a few recipes that I make over and over and OVER again. They aren’t much of a recipe, though, so I’ve never really put them on the blog. This simple healthy zucchini egg bake is one such “recipe”. I’ve been making one version or another of this recipe on repeat for years and I love it. I thought it high-time I shared it with you so that you can enjoy it as much as I have.
I love zucchini egg bake because it’s high in protein, low carb, filling, and easy to make. The best part is that you can make it ahead of time and just reheat it as needed. I’ll often make a pan or two of this early in the week and then just reheat it for breakfasts or simple lunches all week long. When I can start my day off with some protein and vegetables it’s much easier to keep eating well throughout the day. There’s something to say about starting off the day on the right foot.
Here’s the other thing that I love about this egg bake recipe – you never have to make it the same way twice. It’s pretty foolproof and you can add what you like. I’ll often cook up a 1/2 cup of bell peppers and 1 cup of chopped mushrooms with the zucchini. I love mushrooms and peppers in my egg bake. You can also add cooked meats like sausage, ham, or crumbled bacon or toss in a cup or so of your favorite shredded cheese.
I know you are going to make this recipe over and over again, and I can’t wait to hear what your favorite additions to the base recipe are.
Tips and Tricks for Making Healthy Zucchini Egg Bake
- This is the most basic version of this recipe. You can add just about any vegetable you’d like. You can also add things like meat or cheese to the eggs before baking. Add what you like!
- No cast iron skillet to cook in? You can saute the veggies on the stove top and add them to a greased 9-inch square baking dish along with the eggs for baking. That being said, everyone needs a good cast iron skillet in my opinion and this one is great.
- This is great with hot sauce and/or some sliced avocado on top.
- If I’m making this for my family for dinner, I’ll often serve it with a side of our favorite butter biscuits and some seasonal fruit.
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Easy Healthy Make Ahead Zucchini Egg Bake
Ingredients
- 3 cups grated zucchini, (1 medium zucchini)
- 1 medium onion, chopped or grated
- 1/2 teaspoon salt
- 8 eggs
Instructions
- In a 10-inch cast iron skillet, saute the zucchini and onion together with the salt until all of the liquid that the vegetables have released is cooked off. You can cook them over medium heat and let it steam off gently or you can cook it over medium high to cook it off more quickly. If you are cooking it at a higher temperature, you might need to add a little oil to prevent sticking. It just depends on how much time you have really.
- Preheat your oven to 350 degrees.
- In a medium bowl whisk together the eggs. Remove the skillet from the heat. Spread the cooked veggies out evenly in the skillet. Pour the eggs over the top and stick the whole pan in the hot oven.
- Cook until the eggs no longer jiggle in the middle, about 15 to 20 minutes.
- Remove from the oven and let cool slightly before slicing into 4 pieces. Store leftovers in an airtight container in the fridge and reheat before eating.
Notes
Nutrition
Healthy Zucchini Egg Bake up your alley? You might also like these recipes:
- Cheesy Bacon and Roasted Potato Egg Casserole
- Easy Vegetable and Cheese Egg Bake
- How to Test the Freshness of an Egg
- Healthy Whole Grain Zucchini Muffins
- Vegetable Frittata recipe
I actually just ate this for breakfast this morning. When I work ahead on posts, I’m often writing about something I made and ate a few weeks ago. Writing about it normally gets me craving it again. So it was fun to be able to eat this and write about it on the same day. It’s the little things, lol.
Thank you for being here, and I hope you love egg bakes as much a we do!
Could you make these in a muffin tin for egg bites?
Yes, it’ll work great! I bet they’ll take 15-20 minutes to bake like that.
This is a great pack lunch item to take to work. I grate the veggies, salt them slightly, drain through a sieve over 30 minutes, squeeze the moisture out through a tea towel…less time to saute. I also added a teaspoon and of yellow mustard to the eggs. The overall recipe, however, was followed,,,to great success,…thank you.
Super easy and delicious! Normally I follow the recipe exactly the first time and then change it up a bit, but I was feeling adventurous (and only had small zucchini so it wasn’t going to do much). I started with onions and zucchini, fried up a small bit of cudighi sausage next to it, added mushrooms and red bell pepper, added pepper and salt, and waited for the moisture to cook off. I added shredded cheddar, pepper, and salt to the eggs and poured it over the veggies. After putting it in the oven I noticed I had forgotten to add the tomato, so I just took it out and dropped the tomato on top. After 18 minutes of baking, we had a delicious breakfast. I served it with sliced avocado and some leftover cornbread (your recipe). Each time I make something from your site I’m impressed and satisfied. Thank you!!!
Hi Melissa! Hope it’s not too late to comment on this post; this recipe looks incredible and easy-gonna add red peppers, mushrooms and a bit of pepperjack and make it tomorrow for dinner. I’ll let you know how great it turns out ??
Can’t wait to here how you liked it!
I have made this three times, each time cooking my veggies on the stove top and then transferring them to a baking dish. The first time I was absolutely amazed at how good this tasted – firm enough so I could pick it up and it was kind of a firm creamy consistency. The next time the veggies were kind of wet and I figured I did not get enough moisture out of the veggies. So the third time I cooked the veggies until they were very dry – but the result was still wet.
I have no idea what I did differently the first time but I intend to keep trying to see if I can’t get those initial results.
That is so so odd! I think next time just cook it longer, maybe it’s a climate/cooking temp thing? I’d cook it for 5-10 minutes longer and see if it gets that extra moisture out.
I really liked that I was able to prep the veggies in the morning and have everything ready to toss together at supper time. I also added mushrooms and cheese. I docked a star because it was VERY salty. I should have known that 1/2 tsp was going to be way too much for me. I’ll know better next time. And there will be a next time–I love that this is fast, easy, filling, and budget friendly.
Breakfast is the hardest meal for me to cook. I can never think of ideas other than the standard carb filled things. Its also hard to cook & think when I’m not totally awake (NOT A MORNING PERSON EVER!) This is the perfect solution!!!! Thanks!!
This reheats like a dream! So simple to add what you like to. Do it, do it, do it!