Cheesy Zucchini & Egg Breakfast Bake

Here is the recipe for this popular Cheesy Zucchini & Egg Breakfast Bake!

Cheesy Zucchini & Egg Breakfast Bake

Prep time: 10 mins | Bake time: 35–40 mins | Servings: 6–8

Ingredients

For the Bake:

• 2 medium zucchinis, coarsely grated
• 1 tsp salt (for draining zucchini)
• 6 large eggs
• ½ cup (120ml) milk or heavy cream
• 1 ½ cups (150g) shredded cheddar cheese (or mozzarella/Gruyère blend)
• ½ cup (50g) grated Parmesan cheese
• ½ cup (60g) all-purpose flour (or almond flour for low-carb)
• 1 tsp baking powder
• 2 cloves garlic, minced
• ¼ cup fresh parsley or chives, finely chopped
• Salt and fresh black pepper, to taste

Instructions

1. Prep the Zucchini

1. Grate the zucchinis into a colander. Sprinkle with 1 tsp of salt and let sit for 5–10 minutes to draw out excess moisture.
2. Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. (This keeps the bake from getting soggy!)

2. Mix the Batter

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch glass baking dish.
2. In a large bowl, whisk together the eggs, milk, garlic, salt, and pepper until smooth.
3. Stir in the flour and baking powder until well combined and no lumps remain.
4. Fold in the squeezed zucchini, chopped parsley, 1 cup of the shredded cheddar, and the Parmesan cheese.

3. Bake & Serve

1. Pour the mixture into the prepared baking dish and smooth out the top.
2. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
3. Bake for 35 to 40 minutes, or until the center is set, slightly puffed, and the top is golden brown and bubbly.
4. Let cool for 5–10 minutes before slicing into squares and serving!