Name: Herb Zucchini and Kale Egg Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 eggs; 1/2 cup milk (dairy or almond milk); 1/2 cup almond flour (or all-purpose/gluten-free flour); 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon basil; 1/2 teaspoon oregano; 1/2 teaspoon dill; 1 cup zucchini, shredded (measured before squeezing out moisture); 1 onion, finely chopped; 1 cup kale, finely chopped; 1 cup shredded cheese (mozzarella or cheddar)

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This herb zucchini and kale egg bake is a nutritious, protein-packed breakfast that’s perfect for meal prep. Loaded with veggies, herbs, and cheese, it bakes up fluffy and flavorful—and reheats beautifully for busy mornings. Whether you’re eating it fresh or pulling it from the freezer, this dish delivers a healthy, delicious start to your day.

Why You’ll Love This Recipe

This egg bake combines the convenience of meal prep with the freshness of wholesome ingredients. It’s naturally gluten-free (with almond or gluten-free flour), high in protein, and full of fiber and flavor. It’s also incredibly flexible—swap veggies or cheeses to suit your preferences. Easy to make in just 45 minutes and perfect for grab-and-go breakfasts or light lunches.

Herb Zucchini and Kale Egg Bake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 eggs
1/2 cup milk (dairy or almond milk work great)
1/2 cup almond flour (or all-purpose or gluten-free flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon dill
1 cup zucchini, shredded and squeezed of moisture
1 onion, finely chopped
1 cup kale, finely chopped
1 cup shredded cheese (mozzarella or cheddar work well)

Directions

Preheat the oven to 375°F.
Lightly grease a 9×9-inch baking pan with spray oil.
In a large mixing bowl, combine all ingredients and mix until well combined.
Pour the mixture into the prepared pan.
Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out clean.
Let cool before slicing and serving or storing.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Different vegetables: Add bell peppers, mushrooms, or spinach.
Cheese swaps: Try feta, gouda, or pepper jack for different flavor profiles.
Meaty version: Add cooked sausage, or turkey for extra protein.
Herb changes: Use thyme, rosemary, or parsley based on what you have.
Mini muffins: Pour the mixture into a muffin tin for individual egg bites.

Storage/Reheating

Refrigerator: Store slices in sealed containers for up to 4 days.
Freezer: Wrap pieces individually in plastic wrap, then place in a larger container or freezer bag. Freeze for up to 3 months.
Reheating: Thaw overnight if frozen. Microwave in 30-second intervals until heated through.

FAQs

Can I use a different type of flour?

Yes, you can use all-purpose, almond, or gluten-free flour depending on your dietary needs.

Does this work without cheese?

Yes, the egg bake will still hold together and taste great without cheese, though it adds flavor and creaminess.

Can I use frozen vegetables?

You can, but make sure they’re fully thawed and drained to prevent excess moisture.

Is this recipe keto-friendly?

Yes, especially when using almond flour and full-fat cheese.

Can I double the recipe?

Absolutely. Double the ingredients and bake in a 9×13-inch pan, adjusting bake time as needed.

What’s the texture like?

It’s soft and fluffy like a crustless quiche or frittata, with a satisfying bite from the veggies.

Can I use egg whites?

Yes, you can substitute part or all of the whole eggs with egg whites for a lighter version.

Do I need to cook the vegetables first?

No, just finely chop them. The bake time is sufficient to cook the veggies through.

Is this good cold?

Yes, it can be eaten cold, though it’s best warmed slightly for flavor and texture.

Can I make it dairy-free?

Yes, use almond milk and a dairy-free cheese alternative or omit cheese altogether.

Conclusion

The herb zucchini and kale egg bake is a smart, delicious solution for healthy eating on the go. With its savory flavor, fluffy texture, and nutrient-packed ingredients, it’s a satisfying meal that’s just as good reheated as it is fresh. Perfect for meal preppers, busy families, or anyone looking for a nourishing breakfast that keeps you full and energized.

Molly