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
Scale
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
