Description
Zucchini Egg Bake is a delightful veggie egg bake that combines the creamy texture of cottage cheese with the wholesome goodness of zucchini. Ideal for a hearty zucchini breakfast or as part of healthy egg casseroles, it’s perfect for those looking to enjoy an easy breakfast bake.
Ingredients
Scale
- 8 large eggs
- ½ cup cottage cheese
- ⅛ teaspoon salt
- 2 cups grated zucchini
- ½ cup diced mortadella, about 4 slices
- 1 cup grated Kashkaval cheese
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, crack the eggs and add the cottage cheese and salt. Mix well.
- Squeeze out excess moisture from the grated zucchini using a cheesecloth.
- Add the zucchini, mortadella, and grated cheese to the egg mixture. Sprinkle with flour and baking powder, mix until combined.
- Line a baking dish with parchment paper and pour in the egg mixture. Spread evenly with a spatula.
- Bake for 25 to 30 minutes until golden and the eggs are set.
- Let cool for 5 to 10 minutes before slicing and serving.
Notes
- Ensure you drain the zucchini to avoid excess moisture.
- Experiment with different cheeses and meats for variety.
- Customize with additional vegetables like spinach or bell peppers if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 369 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 260 mg
Keywords: zucchini egg bake, veggie egg bake, easy breakfast bake, zucchini breakfast