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5
from 1 vote
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!
Prep Time
10
mins
Cook Time
25
mins
Total Time
35
mins
Course:
Breakfast
Cuisine:
American
Keyword:
Clean Eating, Gluten Free, Vegetarian
Servings:
2
Servings
Calories:
195.2
kcal
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 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.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 5 (SmartPoints), 5 (Points+)
Nutrition
Serving:
1
Ramekin
|
Calories:
195.2
kcal
|
Carbohydrates:
5.2
g
|
Protein:
15.3
g
|
Fat:
12.5
g
|
Saturated Fat:
4.6
g
|
Cholesterol:
290.7
mg
|
Sodium:
322.3
mg
|
Fiber:
0.5
g
|
Sugar:
1.7
g