Breakfast Zucchini and Cheese bake

I am always trying to find dishes that can be prepared in advance. This is a wonderful way to get breakfast ready the night before. Just leave in a dish in the fridge the night before and cook it in the morning.

I am going to make this for  Christmas morning. You can add chicken or vegetarian sausage, mushrooms, smoked salmon or cream cheese to make this into a gourmet delight. It is very easy and requires very little skill or time.

Breakfast Zucchini and Cheese bake

Breakfast Zucchini and Cheese bake
120 calories per serving
Serves: 9
  • 2 Tbsp Butter
  • ½  Onion -Chopped
  • 1 Zucchini - Grated
  • 2 Roma Tomatoes - Sliced
  • 3 Cloves Garlic - Crushed
  • 1 Cup Shredded Cheddar Cheese
  • 6 large eggs
  • ½ cup Cream ( optional- this adds 40 calories per serving )
  • Freshly Ground Pepper and Salt
  • 1 Tsp Mustard
  • n.
  1. Saute onion and garlic in butter in a skillet.
  2. Shred cheese, beat eggs, grate zucchini and mix in a bowl with mustard and seasoning.
  3. Add cream to egg mix.
  4. Add onions to egg mix and stir.
  5. Grease a muffin tin and pour mixture into tin.
  6. Decorate with slices of tomato ( and anchovies if desired).
  7. Bake at 350F for 20-30 minutes until the top is golden brown.

Swirl 1

Naomi - October 14, 2013

Monica, I just made this for my breakfast, and I am so excited to have such a delicious alternative to standard methods of preparing eggs. I baked them in my large muffin tin, making six muffins (albeit they did overflow a bit, but not much mess). Just bought some end-of-season yellow squash (which I prefer over zucchini) so used it in this recipe. These are deliriously tasty, moist from the squash and the tomato, and cheesy. I think I didn’t use quite a cup of cheese and it could use a little more to bring out more cheese flavor. Will definitely make these again!

A question: The one in your picture appears to have been baked in a dish of some kind, which prompts me to ask, how would this do in a baking dish, and what size? Also, have you tried freezing these successfully?

Thank you for sharing this recipe and making my day (or my breakfast, anyway!).

    Naomi - October 14, 2013

    Oh, and I meant to mention, I used paper liners in the muffin tin, and the liners are very difficult to remove without taking a good bit of the deliciousness with them. As I’m thinking about it more and more, I think I might try doing this in a quiche plate next time.

    Monica - October 14, 2013

    It is very much like a quiche, without the crust. I think the paper liners are a great idea. It are really hard to clean the pan afterwards, so I will try that myself. I made 4 small 4 inch bakes and poured the rest of the mix into the muffin tin. I am so glad you like the recipe. I am adding smoked salmon and asparagus when my dad comes to visit.

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