Sheet Pan Zucchini Eggs Baked
Equipment
- 1 bowl
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: 3sliced | Calories: 322kcal | Carbohydrates: 6g | Protein: 24g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 519mg | Sodium: 667mg | Potassium: 353mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1641IU | Vitamin C: 31mg | Calcium: 285mg | Iron: 3mg