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! 195 calories and 4 Weight Watchers Freestyle SP
During the week, I’m more than content with a simple breakfast. That usually consists of my favorite yogurt parfait, a quick vegetable and fried egg concoction or my newest obsession, whole wheat toast with peanut butter, banana and a sprinkle of cinnamon. Heavenly, each and every one of them. But when the weekend hits, I want something fancier.
What does “fancier” entail? It should be baked in a pie dish, cooked in a cast-iron skillet (blender pancakes!) or served alongside bacon to meet my very strict weekend breakfast criteria. Okay, I’m not really that high maintenance. But darn it, when the weekend rolls around, I want something hearty and delicious!
The problem is that weekends don’t always equate to leisurely mornings around here (I’m sure most you can relate). If we’re not heading off to a morning soccer game, then we’re taking advantage of the work-less, school-less morning to go for a long run or bike ride. By the time we walk through the front door, we’re famished and want something delicious and easy.
Enter…make-ahead baked eggs.
The beauty of baked eggs is that you can make them with any meat (or not), vegetable or cheese that appeals to you. Some of my favorite combinations/versions are caprese-style, turkey sausage and mushrooms, and bacon, mushrooms and sage. Prepare the fillings and whisk the eggs the night before, then put it all together and bake in the morning.
Since zucchini are taking over the farm stands right now, I have a moral obligation to the vegetable world to eat as much as I possibly can without turning green. That shouldn’t be too much of a problem, since it’s fantastic in zoodle salads, muffins, energy bites and even meatballs.
For this recipe, saute some grated zucchini with chopped onion, and place it in the bottom of ramekins, along with grated, nutty Gruyere cheese. Add the eggs and bake. If making ahead of time, prepare the vegetable, whisk the eggs, cover everything and store in the refrigerator. Before serving, assemble everything and bake.
Fancy breakfast served!
Other healthy brunch recipes:
Cookin’ Canuck’s Sweet Potato Hash with Creamy Avocado Sauce
Cookin’ Canuck’s Whole Wheat Oat Gingerbread Pumpkin Pancakes
Choosing Chia’s Blueberry Granola Tarts
Whole Food | Real Families’ Healthy Breakfast Burritos
Kitchen @ Hoskins’ Blackberry-Almond Clafoutis
Make-Ahead Baked Eggs with Zucchini & Gruyere Cheese
Make-Ahead Baked Eggs with Zucchini & Gruyere Cheese…Weekend brunch just got easier (and healthier)! 195 calories and 4 Weight Watchers Freestyle SP
- 3 tsp olive oil
- 1/2 onion, chopped
- 1/2 cup grated zucchini
- 3 eggs
- 1 egg white
- 2 tbsp water
- 3/4 oz. Gruyere cheese, grated
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 2 tsp minced flat-leaf parsley, for garnish
- Preheat the oven to 400 degrees F. Lightly coat two 6-ounce ramekins with cooking spray.
- Heat the olive oil in a medium saucepan 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.
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