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!
Servings Prep Time
4servings 15minutes
Cook Time
50minutes
Servings Prep Time
4servings 15minutes
Cook Time
50minutes
Ingredients
Instructions
  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.