Easy whole30 egg and zucchini breakfast bake with tomatoes, yellow squash, herbs, and zucchini. This paleo breakfast is perfect for meal prep at the beginning of the week and paired with one of my homemade sweet potato tortillas!

• 8 large eggs
• 1 zucchini
• 1 yellow squash
• 4 roma tomatoes
• 1 small onion diced
• 2 garlic cloves minced
• 1 teaspoon Italian spice blend
• 1 teaspoon rosemary fresh, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• black pepper to taste

• 8 large eggs
• 1 zucchini
• 1 yellow squash
• 4 roma tomatoes
• 1 small onion diced
• 2 garlic cloves minced
• 1 teaspoon Italian spice blend
• 1 teaspoon rosemary fresh, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• black pepper to taste

1. Slice tomatoes, zucchini, and yellow squash into 1/4" rounds and alternately layer into an 8" casserole dish.
2. In a saucepan saute diced onion and minced garlic in a drizzling of olive oil (about 1 tablespoon) until golden.
3. Whisk eggs and spices together, then add sautéed onions and garlic and pour over vegetables.
4. Bake on 350F for about 50 minutes until golden on edges and the middle springs back when you push on it with your finger.