This Zucchini and Egg Breakfast Bake is a delightful and hearty dish that combines fresh vegetables, creamy eggs, and melted cheese into a savory casserole. It’s an excellent way to start your day with a nutritious meal that’s full of flavor and texture. The combination of sautéed onions, sweet peppers, and tomatoes creates a rich base, while the grated zucchini adds a tender bite. The eggs and cream blend everything together into a smooth, custardy filling, and the melted cheese on top provides a perfect finishing touch.
This versatile recipe is ideal for breakfast or brunch, but it’s also hearty enough to serve as a main course for lunch or dinner. It’s easy to prepare and can be made ahead of time, making it perfect for meal prepping or feeding a crowd. The bright flavors of the vegetables, combined with the creamy richness of the eggs and cheese, make this dish a family favorite. Enjoy it warm from the oven, and pair it with a fresh salad or some crusty bread for a complete and satisfying meal.
Recipe:
Ingredients:
- 2 large zucchinis
- 1/2 lemon juice
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 sweet peppers, chopped
- 1 large tomato, diced
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- 4 eggs
- Salt to taste
- Pepper to taste
- 1 glass of cream (200 ml)
- 2 tablespoons chopped chives
- 1 cup grated cheese (cheddar or your favorite)
Directions:
- Grate the zucchinis on a coarse grater. Place them in a large bowl and drizzle with 1/2 lemon juice to prevent browning.
- Add 2 tablespoons olive oil and 1 tablespoon melted butter to the grated zucchini. Mix well and let it marinate for 5 minutes.
- In a large skillet, sauté the finely chopped onion over medium heat until translucent.
- Add the chopped sweet peppers to the skillet and continue to cook until they soften.
- Stir in the diced tomato and cook for a few more minutes until the tomato releases its juices.
- Sprinkle 1 teaspoon of chili powder and add the minced garlic. Cook for another minute until fragrant.
- In a separate bowl, beat the 4 eggs and season with salt and pepper to taste.
- Pour the beaten eggs into the skillet with the vegetables and stir to combine.
- Add 1 glass of cream and mix thoroughly until everything is well incorporated.
- Transfer the mixture to a greased baking dish.
- Sprinkle the chopped chives and grated cheese evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the eggs are set and the cheese is golden brown.
- Let the casserole cool for a few minutes before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Additional Tips:
- Zucchini Preparation: Make sure to squeeze out excess moisture from the grated zucchini before adding it to the mixture to avoid a watery casserole.
- Cheese Choices: Feel free to use your favorite cheese or a mix of cheeses like mozzarella, feta, or gouda for different flavor profiles.
- Add-Ins: You can add other vegetables like spinach, mushrooms, or bell peppers to the mix for added nutrition and flavor.
- Spices: Experiment with spices such as paprika, cumin, or Italian seasoning to give the dish an extra kick.
- Serving Suggestions: Serve with a side of fresh fruit or a light salad for a well-rounded meal.
Additional Information:
- Health Benefits: This dish is rich in protein from the eggs and provides a good amount of vitamins and fiber from the vegetables, making it a healthy start to your day.
- Kid-Friendly: The mild flavors and creamy texture make this dish appealing to kids. It’s a great way to sneak in some veggies!
- Meal Prep: This casserole can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave for a quick meal.
- Diet-Friendly: Suitable for vegetarians and can be adapted for gluten-free diets by ensuring all ingredients are gluten-free.