Sheet Pan Zucchini Eggs Baked Recipe

Got egg on your face trying to eat healthy? Fear not, we’ve got the perfect protein-packed, low carb breakfast that’ll leave your tastebuds satisfied, not scrambled! Zucchini eggs baked—veggie goodness meets fluffy egg deliciousness for a mouthwatering way to start your day. Eggs-ellent!

The zucchini provides volume and nutrients but hardly any carbs or calories. The eggs deliver a big protein punch to keep you full and energized all morning. Customize it by adding your favorite veggies or meats. Make ahead for grab and go breakfasts. This menu is perfect low-carb, veggie-full breakfast in less than 30 minutes.

@stickyricethaikitchen

Zucchini eggs baked recipe 350 degrees for 20 minutes 12 – 14 eggs (depends on the size of the eggs) 1/2 – 1 cup or 1 medium size zucchini thinly sliced 1/2 cup diced or sliced sweet or bell pepper 1/2 onion sliced 1 cup shredded cheddar cheese 1/2 tsp salt or to taste ground pepper to taste Instructions 1. Thinly slice zucchini and onion. Dice or slice bell peppers or sweet peppers and set aside. Or roast the peppers and onion with the olive oil in the oven first for about 15-20 minutes. I didn’t do it as I want my food prep to be fast and still tasty. 2. Grease the baking sheet with butter or olive oil. 3. Beat the eggs. Season with salt and pepper. 4. Layer the sheet pan with sliced zucchini follow by diced peppers, onion, and shredded cheese. Pour the eggs in the pan. 5. Bake at 350 degrees Fahrenheit for 20 minutes. 6. Cut into squares and enjoy or store in the fridge up to 4-5 day. Feel free to use it on a sandwich or a wrap with condiments of your choice. I’m keeping it low carbs so I eat it as it or with a little bit of hot sauce. Enjoy! 7. Tip: if you don’t like peppers, feel free to switch it up for roasted tomatoes. You can use any veggies you want basically. I’m sharing this recipe to give you ideas for high protein and fiber breakfast 🍳😃. 8. Find the printable recipe @www.stickyricethaikitchen.com. Your rating and commenting on my recipes are appropriated 😁. #zucchinirecipes#mealprep#backtoschool#mealprepideas#healthyandyummy#simplerecipe#easyrecipe#sheetpanmea#highproteinrecipes#lowcarbrecipes#lowcarbhighprotein#cocina#cookwithme

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♬ Summer – Croquet Club
zucchini eggs baked
zucchini eggs baked
Sheet Pan Zucchini Eggs Baked

Sheet Pan Zucchini Eggs Baked

Mary Thatcher
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Main Course
Cuisine American, Mediterranean
Servings 4
Calories 322 kcal

Equipment

Ingredients
  

  • 12 – 14 eggs Depends on the size of the eggs
  • 1 cup zucchini (or 1 medium size) sliced
  • ½ cup sweet or bell peppers sliced or diced
  • ½ cup onion sliced or diced
  • 1 cup shredded cheddar cheese
  • ½ tsp salt or to taste
  • black pepper to taste

Instructions
 

  • Thinly slice zucchini and onion. Dice or slice bell peppers or sweet peppers and set aside. Or roast the peppers and onion with the olive oil in the oven first for about 15-20 minutes. I didn’t do it as I want my food prep to be fast and still tasty.
  • Grease the baking sheet with butter or olive oil. 
  • Beat the eggs. Season with salt and pepper. 
  • Layer the sheet pan with sliced zucchini follow by diced peppers, onion, and shredded cheese. Pour the eggs in the pan. 
  • Bake at 350 degrees Fahrenheit for 20 minutes. 
  • Cut into squares and enjoy or store in the fridge up to 4-5 day. Feel free to use it on a sandwich or a wrap with condiments of your choice. I’m keeping it low carbs so I eat it as it or with a little bit of hot sauce. Enjoy! 
  • Tip: if you don’t like peppers, feel free to switch it up for roasted tomatoes. You can use any veggies you want basically. I’m sharing this recipe to give you ideas for high protein and fiber breakfast 🍳😃.

Nutrition

Serving: 3slicedCalories: 322kcalCarbohydrates: 6gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 519mgSodium: 667mgPotassium: 353mgFiber: 1gSugar: 3gVitamin A: 1641IUVitamin C: 31mgCalcium: 285mgIron: 3mg
Tried this recipe?Let us know how it was!

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