Herb Zucchini and Kale Egg Bake

A high-protein, vegetable-centric breakfast egg bake, made with zucchini, kale, fresh herbs, and optional cheese, perfect for meal prep.

Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast, Meal Prep

Cuisine Healthy, Vegetarian

Servings servings

Calories 275 kcal

8 large large eggs
200 g shredded zucchini, squeezed dry Make sure to drain well to avoid a watery texture.
100 g chopped kale, stems removed
30 g fresh herbs, chopped (parsley, dill, or basil)
60 g grated cheese, optional Use low-fat cheese if desired.

Preheat oven to 375 degrees F. Spray a 9 by 9 inch baking pan with spray oil and set aside.
In a large bowl, combine all ingredients, mixing well to combine.
Pour the mixture into the prepared baking pan.

Bake for 30 to 35 minutes, until the center no longer jiggles and a toothpick comes out clean.
Allow to cool for 10 to 15 minutes before slicing into 4 to 6 portions.

Store slices in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in a toaster oven or microwave until warm.

Serving: 1gCalories: 275kcalCarbohydrates: 7gProtein: 22gFat: 15gSaturated Fat: 6gSodium: 350mgFiber: 2gSugar: 3g

Keyword Egg Bake, Healthy Breakfast, Herb Zucchini and Kale Egg Bake, High Protein, meal prep

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