Start your morning with a colorful, nutrient-packed casserole that’s as delicious as it is easy to make. This Breakfast Zucchini Egg Bake brings together fresh vegetables, fluffy eggs, and a touch of spice in a one-dish wonder that fits perfectly into both busy weekdays and relaxed weekend brunches.
Zucchini, sweet corn, black beans, and cherry tomatoes provide a medley of textures and vibrant flavors, while cheddar cheese adds comforting richness. Lightly spiced with cumin and chili powder, the dish delivers just enough warmth to perk up your palate without overpowering the freshness of the vegetables.
This bake is incredibly flexible. It can be prepped the night before, making it ideal for grab-and-go breakfasts, or served straight from the oven for a family-style meal. It’s also naturally gluten-free and can be made vegetarian or even dairy-free with simple swaps.
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Whether you’re serving a crowd or just meal prepping for yourself, this egg bake offers wholesome satisfaction with every slice. It’s a delicious way to sneak extra veggies into your morning routine while keeping things hearty and filling.
Servings and timing:
Total time: 50 minutes
Yield: 6 servings
Ingredients :
- 2 medium zucchini, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- 6 large eggs
- 1/2 cup milk
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
Instructions:
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