Tomato Zucchini Egg Breakfast Bake
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!
My breakfast game hasn’t been too creative the last couple of days, because I’ve been eating the same thing every day.
But it sure has been delicious!
A slice of this egg dish nestled in one of these two ingredient sweet potato tortillas and a slab of avocado and sprinkling of dill- it’s amazing, trust me.
All your breakfast dreams are about to come true!
I love it when I don’t have to cook; I just told my sister I wanted an egg quiche and then the next minute later, I was served a slice of this!
We are big-mega-huge fans of zucchini and yellow squash for breakfast over here!
My mom always made it for us growing up and it’s definitely one of our go-to’s!
This recipe is incredibly easy to make ahead of time and then serve up throughout the week- trust me, I’ve been doing it all week.
It’s filling, delicious, and easy to make!
Egg quiche and bacon
Of course, no breakfast quiche is complete without a side of bacon.
I used turkey bacon, because I’m not a huge fan of regular bacon, but you do you.
I suggested we should wrap the bacon inside the casserole with the tomatoes and squashes, but it didn’t make it there, so if you’re feelin’ it- I say, go for it!
Alright, who is ready for breakfast?
Because all this talk about food is making me hungry.
I could totally go for another serving for lunch…
Enjoy!
- 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
| Info |
| Cook Time | 50 minutes |
| Prep Time | 15 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
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- Slice tomatoes, zucchini, and yellow squash into 1/4" rounds and alternately layer into an 8" casserole dish.
- In a saucepan saute diced onion and minced garlic in a drizzling of olive oil (about 1 tablespoon) until golden.
- Whisk eggs and spices together, then add sautéed onions and garlic and pour over vegetables.
- Bake on 350F for about 50 minutes until golden on edges and the middle springs back when you push on it with your finger.
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Nutrition Facts
Tomato Zucchini Egg Breakfast Bake
Amount Per Serving
Calories 158
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 3g
15%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 372mg
124%
Sodium 368mg
15%
Potassium 336mg
10%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
4%
Sugars 4g
Protein 12g
24%
Vitamin A
11%
Vitamin C
22%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
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2Comments
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Hi Kaylie,
We love your recipes!!! One question I do have is how to tell how large serving sizes are on the nutrirional info you provide? For this bake for example, how big is a serving size that equals the 158 calories?
Thanks so much!
Hi LP, a serving is 1/4 of the recipe.