Breakfast Egg Bake with Zucchini, Tomato, and Parmesan Recipe
Introduction
This Breakfast Egg Bake is a simple and flavorful way to start your day. Packed with fresh zucchini, juicy grape tomatoes, and topped with melted parmesan, it’s a nutritious and satisfying morning dish that comes together quickly.
Ingredients
- 1 tablespoon cooking oil (coconut or olive oil)
- 2 cups zucchini (sliced and halved)
- 2 cups grape tomatoes (halved)
- 6 large eggs
- ¼ cup shredded parmesan cheese (can be substituted for your favorite cheese)
- Salt and pepper (to taste)
- Parsley (optional garnish)
Instructions
- Step 1: Preheat oven to 350 degrees Fahrenheit.
- Step 2: In an oven-safe pan over medium-high heat, heat the oil.
- Step 3: Add zucchini and tomatoes to the pan and cook until the tomatoes blister, about 3-5 minutes. Remove the pan from heat.
- Step 4: Crack the 6 eggs evenly over the zucchini and tomatoes.
- Step 5: Season with salt and pepper, then sprinkle the shredded parmesan cheese on top.
- Step 6: Place the pan in the oven and cook for 8-10 minutes, or until the eggs reach your desired doneness.
- Step 7: Remove from the oven, garnish with chopped parsley if desired, and enjoy!
Tips & Variations
- For a richer flavor, try using feta or cheddar cheese instead of parmesan.
- Add some cooked bacon or sausage for extra protein.
- Swap zucchini for spinach or bell peppers depending on what you have on hand.
- Use fresh herbs like basil or chives for a different garnish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid overcooking the eggs. This dish is best enjoyed fresh but keeps well for a quick next-day breakfast.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
This recipe relies on eggs and cheese, so to make it vegan, you’d need to use plant-based egg substitutes and vegan cheese alternatives.
What if I don’t have an oven-safe pan?
Cook the vegetables in a regular pan, then transfer them to a baking dish before adding the eggs and cheese, and bake as directed.
Print
Breakfast Egg Bake with Zucchini, Tomato, and Parmesan Recipe
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
- Diet: Low Fat
Description
This Breakfast Egg Bake is a simple, nutritious dish combining sautéed zucchini and blistered grape tomatoes with eggs baked to perfection and topped with Parmesan cheese. Perfect for a wholesome morning meal, this recipe offers a flavorful way to start your day with fresh vegetables and protein.
Ingredients
Vegetables
- 2 cups zucchini, sliced and halved
- 2 cups grape tomatoes, halved
Other Ingredients
- 1 tablespoon cooking oil (coconut or olive oil)
- 6 large eggs
- ¼ cup shredded Parmesan cheese (or your favorite cheese)
- Salt and pepper, to taste
- Parsley, optional garnish
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the egg mixture.
- Heat Oil and Cook Vegetables: In an oven-safe pan, heat the cooking oil over medium-high heat. Add the sliced and halved zucchini and grape tomatoes, cooking until the tomatoes blister slightly, about 3-5 minutes. Then remove the pan from the heat.
- Add Eggs: Crack all six eggs over the cooked vegetables evenly in the pan.
- Season and Add Cheese: Season with salt and pepper to taste and sprinkle the shredded Parmesan cheese evenly on top of the eggs and vegetables.
- Bake: Place the oven-safe pan in the preheated oven and bake for 8-10 minutes, or until the eggs reach your desired level of doneness.
- Garnish and Serve: Remove the pan from the oven, garnish with chopped parsley if desired, and serve immediately.
Notes
- You can substitute Parmesan cheese with any cheese of your preference, such as mozzarella or cheddar.
- Using an oven-safe skillet or pan is essential for transferring the dish from stovetop to oven safely.
- Adjust the baking time to achieve softer or firmer eggs as per your liking.
- This recipe is adaptable by adding other vegetables like bell peppers or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Breakfast egg bake, baked eggs, zucchini recipe, tomato egg bake, healthy breakfast
