By: Denise Bustard17 Comments
Posted: 9/17/19Updated: 8/24/20
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Herb & zucchini egg bake recipe is perfect for brunch or for meal prep! Loaded with veggies, herbs, cheese and a secret ingredient that prevents it from being too 'mushy' when reheating. Low carb and gluten-free!
While I do love this , it is a little bit labor intensive. A much easier solution? This herb & zucchini egg bake recipe, which you can get into the oven in as little as 15 minutes!
Eggs have a way of hiding veggies...and this is one of those recipes that is FULL of veggies, but you don't really notice because you're so distracted by the delicious flavor.
You could make this herb & zucchini egg bake recipe as a delicious brunch option, but my favorite way to enjoy it is as a meal prep breakfast.
I love that by cooking this ahead, breakfast is so easy to pop in the microwave and re-heat. Plus I get some greens in for breakfast and the eggs are so filling, they really do fuel me through the morning!
Reasons you'll love this herb & zucchini egg bake recipe
- it's full of greens but is not liquidy/watery
- it reheats incredibly well thanks to a secret ingredient
- it's absolutely delicious!
Recipe video
Even though this recipe is super simple, it always helps to see someone else prepare a recipe before you give it a try. Watch the video below to see exactly how this recipe comes together.You can find more of my recipe videos on my YouTube channel.
Don't forget to pin this post to save it for later!
Ingredients
This is a really loosey-goosey recipe when it comes to veggies. You can throw in almost anything you happen to have in the fridge (more on that below!)
First, we will gather our ingredients:
- veggies- I am using an onion, shredded kale, and zucchini (pressing all moisture out!). The best thing about these ingredients is we don't need to pre-cook them: they cook right along with the eggs in the oven
- eggs- use large eggs for this recipe
- milk- you can use dairy or almond milk
- herbs- oregano, basil, dill and salt
- cheese- I used mozzarella, but cheddar or even feta cheese would go well in here (omit salt if using feta)
- flour- yes, you read that right! Adding flour to this recipe helps with the moisture issue that comes with reheating eggs. You can use all purpose flour, gluten-free flour, or almond flour.
- baking powder- to help get a little bit fluffier of a breakfast bake
How to prepare
Once you've prepped all your ingredients, it's time to do the baking part of the egg bake (find the printable recipe card with full measurements at the bottom of the post)!
- spray a 9 x 9 inch casserole dish (I used this one!)
- mix together all ingredients in a large glass measuring dish
- pour the mixture into the baking dish
- bake for 30-35 minutes
- allow to sit for 10 minutes
- slice and enjoy!
Switch up your veggies
This is a totally versatile recipe...switch things up with the following veggies:
- spinach- chopped up
- broccoli- chopped finely
- cauliflower rice
- bell peppers- cut very small
- shredded sweet potatoes- no need to cook
- shredded hash browns
- ham- cubed
- bacon- cooked & chopped
- sun dried tomatoes- drained & chopped
Can I freeze this?
Yes you sure can. Cook, cool, portion out and freeze. I would recommend storing in a reusable meal prep container (thaw within a month) or wrap in plastic (for up to 3 months).
Can I skip the flour?
Yes you can, however be prepared for a slightly 'wetter' casserole.
Can I turn this into egg muffins?
Sure! Follow baking instructions in this 7 Breakfast Egg Muffins post.
More egg based breakfasts:
- Meal Prep Baked Eggs
- Sheet Pan Eggs
- Crockpot Breakfast Casserole
- Breakfast Tacos
- 7 Breakfast Egg Muffins
This recipe was originally posted in 2017 but has been tweaked, rephotographed and rewritten...and given a brand new video in 2019!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Herb Zucchini & Kale Egg Bake (Meal Prep)
5 from 18 votesPrep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
Herb zucchini & kale egg bake that you can make ahead and store in the fridge or freezer for a healthy meal prep breakfast on the go! Packed full of protein and veggies to give you a healthy start to your day.
4
Ingredients
- 6 eggs
- ½ cup milk (dairy or almond milk work great)
- ½ cup almond flour (all purpose or gluten-free flour work as well)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon dill
- 1 cup zucchini shredded (measure 1 loosely packed cup before squeezing moisture out)
- 1 onion (chopped finely)
- 1 cup kale (chopped finely)
- 1 cup shredded cheese (mozzarella or cheddar are great)
Instructions
Pre-heat oven to 375°F.
Spray a 9 x 9 inch baking pan with spray oil and set aside.
In a large bowl, combine all ingredients, mixing well to combine.
Pour into the baking pan and bake for 30-35 minutes, until center no longer jiggles and a tooth pick comes out clean.
Allow to cool before slicing.
Storage
Store in sealed containers in the fridge for up to 4 days.
Store wrapped in plastic and in a larger bag or container for up to 3 months.
To re-heat: Thaw overnight if frozen. Heat in the microwave in 30 second increments until heated through.
Video
Nutrition Information
Serving: 1/4 batch, Calories: 302kcal, Carbohydrates: 11g, Protein: 20g, Fat: 21g, Saturated Fat: 7g, Cholesterol: 271mg, Sodium: 438mg, Potassium: 406mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2330IU, Vitamin C: 28mg, Calcium: 304mg, Iron: 2mg
Author: Denise Bustard
Course: Breakfast
Cuisine: American
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Read more...
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Reader Interactions
Leave a Comment
Nancy says
Can I omit the kale and double the amount of zucchini instead? Thank you.
Reply
Denise Bustard says
Hi Nancy! I have not tried, so unfortunately I cannot say if it will work out. We'd love to hear if you give it a try!
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Claudine Seguin says
Is the zucchini measurement before or after moisture being squeezed out?
Reply
Denise Bustard says
Hi Claudine! Great question! I measured it before squeezing the moisture out. I will modify the recipe card to be more clear about that- thanks for pointing that out!
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Karen says
Definitely making this again - delicious! Plus it uses all those things that are abundant this time of year...zucchini, kale, onions, and fresh herbs. I used a combo of mozzarella, feta and cheddar(1 cup total), and sprinkled parmesan on top. Yum!Reply
Denise Bustard says
Hi Karen! I'm so happy to hear you enjoyed the recipe. Thanks so much for reporting back with your modifications, that blend of cheeses sounds delicious!
Reply
King says
This looks delicious, but I don’t eat dairy. Is there another non-dairy cheese that you might recommend that might work well with this recipe? I often use goat cheese in my Kale salads.
Reply
Denise says
Hi King! Unfortunately I am not an expert in non-dairy cheese. Hopefully someone else can chime in with suggestions. Goat cheese might be good?
Reply
Kelsey Campbell says
Thanks Denise! My garden is full of both kale and zucchini right now. I’m also trying to eat a higher protein (healthy) breakfast, and this will be great to have in the fridge.
I used coconut flour and mine ended up drier than yours looked pre-cooking, but still tasted great! A keeper for sure.Reply
Denise says
So happy to hear you enjoyed it, Kelsey! I have limited experience with coconut flour but it does seem to absorb a lot of liquid. I bet if you cut it in half next time it would be a bit more similar to the almond flour version 🙂
Reply
Jennifer Cheng says
Has anyone tried using egg whites only? Just curious as to if would be liquidy after its cooked! Thanks!!
Reply
Denise says
I bet that would work just fine, Jennifer! I used egg whites in this recipe and I believe it's close to the same cook time? https://sweetpeasandsaffron.com/copycat-starbucks-breakfast-sandwich/ . I would bake until eggs are set and not jiggly. Hope this helps!
Reply
King says
I'd like to confirm your nutrition facts. You say it's 12g of carbs, but based on the posted facts, it's 19 net carbs. Please confirm.
Thank you!Reply
Denise says
Looks like I will have to recalculate!
Reply
Denise says
With the flour this recipe has 19 g net carbs, and without, it has 7 g net carbs. Hope this helps! Not sure where you are getting the 12 g carbs from?
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Erica says
I noticed in the "tips" section you said you used your Pyrex 8 inch pan but in the recipe instructions you use a 9 x 9 pan. I was curious which one you used. Also, would a metal pan work just fine? Thank you!
Reply
Denise says
Ack! You are right! It is 8 inches. Thanks for noticing! If you use a metal pan, be sure to grease it well and check on it sooner as I've had issues with eggs over-cooking in them and sticking to the bottom.
Reply
