Make ahead baked eggs are fantastic for a no muss, no fuss vegetarian brunch on the weekend. Plus, sneak in your veggies first thing in the day!

Red ramekins filled with baked eggs, with parsley and spoons on a baking sheet.

Make-ahead baked eggs are a staple around here. While they're fancy enough for weekend brunch with friends, they work equally well for weekday breakfast. Or serve them with your favorite salad (for me, that's an Apple Pecan Salad) for a light dinner.

While I'm usually content with a simple breakfast like my favorite yogurt parfait or my newest obsession, whole wheat toast with peanut butter, banana and a sprinkle of cinnamon. But sometimes I want something hot and a little more substantial.

Baked eggs fit the bill every time. These zucchini and Gruyere eggs are individually baked in ramekins, but crustless quiches are also good make-ahead options. Crustless Broccoli Quiche and Southwestern Crustless Quiche are a couple of our favorites.

Ingredients and Substitutions

Eggs: I used a combination of eggs and egg whites.
Zucchini: Grate the zucchini. Yellow squash is a good substitution.
Onion: Half of a yellow onion.
Cheese: I love the nutty taste and creamy texture of Gruyere. Feel free to substitute with sharp Cheddar cheese or a combination of Gouda and Parmesan cheeses.
Parsley: For garnishing.

How to make baked eggs

Preheat the oven to 400 degrees F, with the oven rack set in the middle of the oven. Lightly two 6-ounce ramekins with cooking spray. This recipe is easy to double, triple or even quadruple if you're serving guests or want to prep a few weekday breakfasts at a time.
Sauté the chopped onion in a little olive oil in a medium-sized skillet. Medium heat should do the trick. Cook until the onions start to brown slightly, then add the grated zucchini and cook another couple of minutes.
Divide the zucchini mixture evenly between the ramekins and top with grated Gruyere cheese. So nutty and delicious!
Whisk together the eggs, egg white and water. Pour the mixture over the vegetables and cheese in the ramekins. Season with salt and pepper.
Place the ramekins on a baking sheet and transfer to the oven.
Bake until the eggs are set and just starting to brown, about 20 minutes. To test, insert a small, sharp knife into the center of the eggs. When the eggs are set, the knife should come out clean. Garnish with minced parsley and serve them up!

Chopped zucchini and onions in a skillet.

Two ramekins filled with zucchini, cheese and egg mixture.

Make-Ahead and Storage

There are two make-ahead options:

Uncooked version: Sauté the vegetables, whisk the eggs and grate the cheese, then cover and store each separately in the fridge. Before serving, assemble everything and bake.
Cooked version: Bake the eggs as directed in the recipe. Let them cool to room temperature, then cover and store in the refrigerator. According to the FDA, baked eggs can be stored in the refrigerator for up to 3 to 4 days.

To heat baked eggs, pop them into the microwave for 1 to 2 minutes. Make sure that your ramekins are microwave-safe!

Baked eggs in ramekins, parsley and spoons on a baking sheet.

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Make-Ahead Baked Eggs with Zucchini & Gruyere Cheese

Make ahead baked eggs are fantastic for a no muss, no fuss vegetarian brunch on the weekend. Plus, sneak in your veggies first thing in the day!

4.67 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Clean Eating, Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Servings

Calories: 195.2kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

3 teaspoons olive oil
½ onion chopped
½ cup grated zucchini
3 eggs
1 egg white
2 tablespoons water
¾ ounces Gruyere cheese grated
⅛ teaspoon salt
⅛ teaspoon ground pepper
2 teaspoons minced flat-leaf parsley for garnish

Instructions

Preheat the oven to 400 degrees F. Lightly coat two 6-ounce ramekins with cooking spray.
Heat the olive oil in a medium skillet set over medium heat.
Add the onion and cook until softened and just starting to brown, 5 to 6 minutes. Add the zucchini and cook for 2 additional minutes.
Divide the vegetable mixture evenly between the two ramekins. Top with the Gruyere cheese.
In a small bowl, whisk together the eggs, egg white and water. Pour the mixture over the vegetables in the ramekins. Season with salt and pepper.
Place the ramekins on a baking sheet and transfer to the oven.
Bake until the eggs are set and just starting to brown, about 20 minutes.
Garnish with parsley. Serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was first published on July 22, 2016 and updated on July 18, 2024.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

4.67 from 3 votes (2 ratings without comment)

Ingredients and Substitutions

How to make baked eggs

Make-Ahead and Storage