Breakfast Zucchini Egg Bake

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch square or round baking dish.
2. In a skillet over medium heat, warm the olive oil. Add zucchini, bell pepper, and onion. Sauté for about 5 minutes until just tender.
3. In a large bowl, whisk eggs with milk, cumin, chili powder, salt, and pepper.
4. Stir in the sautéed vegetables, corn, black beans, tomatoes, and half the cheese.
5. Pour mixture into the prepared dish, spreading evenly. Top with the remaining cheese.
6. Bake for 30–35 minutes, until the center is set and the top is lightly browned.
7. Let the bake cool for 5 minutes before slicing and serving.

Variations :

• Substitute feta or pepper jack cheese for a different flavor profile.
• Add diced cooked bacon or sausage for extra protein.
• Swap in spinach or kale for a leafy green addition.

Tips :

• Use thawed frozen corn for convenience, but drain well to avoid excess moisture.
• This dish can be baked in muffin tins for individual servings—adjust bake time to 20–25 minutes.
• Store leftovers in the fridge for up to 4 days; reheat slices in the microwave or oven.

This egg bake is proof that breakfast can be nutritious, simple, and irresistibly tasty all at once.