Zucchini Corn Egg Bake: A Cozy, Flavorful Breakfast Treat

Enjoy a deliciously versatile Zucchini Corn Egg Bake, perfect for a healthy breakfast that combines comfort food with wholesome ingredients.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 6 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Base

6 large Eggs whisk well for a fluffy texture
2 cups Zucchini squeeze out excess water
1 cup Cheddar Cheese substitute with dairy-free cheese for vegan option

For the Vegetables

1 cup Sweet Corn fresh, frozen, or drained canned corn
Optional Vegetables consider spinach, bell peppers, or cooked sausage

Seasoning

1 teaspoon Salt adjust to taste
1 teaspoon Pepper adjust to taste
1 teaspoon Garlic Powder optional
1 teaspoon Onion Powder optional

Equipment

mixing bowl
whisk
Baking Dish
spatula

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish.
In a large bowl, combine shredded zucchini, sweet corn, and cheddar cheese. Whisk in the eggs until well blended.
Pour the mixture into the greased baking dish, spreading it evenly. Add any optional ingredients if desired.
Bake uncovered for approximately 30 minutes until golden brown and the center is firm to touch.
Allow to cool for 5-10 minutes, slice into squares, and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 10gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Squeeze excess moisture from zucchini to prevent sogginess. Adjust baking time if center jiggles too much. Explore various add-ins for personalization.

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