Description
Herb zucchini & kale egg bake is a healthy, protein-packed meal prep breakfast filled with veggies and flavor. Make ahead and store in the fridge or freezer for a convenient and nutritious start to your day.
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)
Instructions
- Preheat oven to 375°F (190°C).
- Spray a 9×9 inch baking pan with oil and set aside.
- In a large bowl, combine all ingredients and mix well.
- Pour mixture into the prepared baking pan.
- Bake for 30–35 minutes, until the center is set and a toothpick comes out clean.
- Allow to cool before slicing and serving.
Notes
- Store in sealed containers in the fridge for up to 4 days.
- Freeze wrapped in plastic and placed in a container or freezer bag for up to 3 months.
- To reheat, thaw overnight in the fridge and microwave in 30-second increments until heated through.
- For dairy-free option, use almond milk and omit cheese or use dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 batch
- Calories: 302
- Sugar: 5g
- Sodium: 438mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 271mg
