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!
Tomato Zucchini Egg Breakfast Bake
Ingredients
- 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
Instructions
- 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.