This super easy breakfast bake is packed with veggies and full of flavor!
1 cup grated zucchini
1/2 cup thinly slivered red onion, or thinly sliced green onion
1 cup halved cherry tomatoes
10 leaves basil, thinly sliced, or 1/2 Teaspoon Italian seasoning
4 Tablespoons ghee, butter, or olive oil
1 Teaspoon sea salt, or to your taste
1/2 Teaspoon ground black pepper
Optional: 1/3 crumbled feta cheese, see notes
Preheat the oven to 350ºF and grease a deep dish 9″ pie plate well.
Prep all the veggies, and set them aside.
Whisk together the eggs, sea salt, and black pepper until completely combined.
In a small skillet heat the ghee/butter/oil over medium high heat and sauté the red onion for 2-3 minutes until starting to soften.
Remove them from the heat, then stir them into the egg mixture with the other veggies and basil.
Stir together, then pour the egg/veggie mixture into the pie plate.
Bake until the egg bake is puffed in the middle, and no longer runny in the center, about 40-45 minutes.
Remove the egg bake and place it on a cooling rack.
Serve immediately, or cool to room temperature and portion it out to refrigerate for future breakfasts.
The feta cheese is completely optional, I’ve made it both ways and it’s equally good.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Breakfast Bake, Breakfast Make Ahead, Breakfast Bake Recipe, Recipe for Breakfast Bake