Foodie Friday : Zucchini Egg Bake

The grocery store had bags of really nice looking zucchini on sale this week…so I came home with a bag of about 10 zucchini. 🤷🏻‍♀️We grilled 4 or 5 of them for dinner last night, and I sliced the rest to turn into various things. 2 or 3 of them went into this delicious Zucchini Egg Bake for breakfast this morning. The best part of this Egg Bake? You can make it the night before and just pop it in the oven when you wake up!

2-3 small zucchinis, sliced

12 eggs

5 tbsp heavy cream

1/4 sweet onion, chopped

5 small mushrooms, chopped

1 large handful shredded cheddar

salt to taste

garlic powder to taste

onion powder to taste

Grease the bottom of a 6.5 x 10.5* casserole dish. (I used bacon grease, but butter or cooking oil would also work.) Spread out the mushrooms in the bottom of the dish, then spread the zucchini and onions on top. Whisk together the remaining ingredients and pore them over the veggies.

Bake in a preheated oven at 375 for approximately 45 minutes. The egg bake is done when a toothpick inserted in the middle comes out clean or with scrambled-looking egg stuck to it. If the toothpick comes out wet, continue cooking.

If preparing your egg bake the night before, cover the top with plastic wrap and place in the fridge overnight. Take the dish out of the fridge when you turn on the oven so that it can begin to warm up to room temperature before you place it in the hot oven. This will reduce the risk of your casserole dish breaking from extreme temperature changes.

*My casserole dish is a weird size…any casserole dish this size or the next size up is fine! Just know that the bigger the dish, the shallower your egg bake will be, which may result in a quicker cooking time.