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5 from 2 votes

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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Clean Eating, Gluten Free, Vegetarian
Servings: 2 Servings
Calories: 195.2kcal


  • 3 teaspoons olive oil
  • ½ onion chopped
  • ½ cup grated zucchini
  • 3 eggs
  • 1 egg white
  • 2 tablespoons water
  • ¾ ounces Gruyere cheese grated
  • teaspoon salt
  • teaspoon ground pepper
  • 2 teaspoons 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.


Weight Watchers Points: 4 (Freestyle SmartPoints), 5 (SmartPoints), 5 (Points+)


Serving: 1Ramekin | Calories: 195.2kcal | Carbohydrates: 5.2g | Protein: 15.3g | Fat: 12.5g | Saturated Fat: 4.6g | Cholesterol: 290.7mg | Sodium: 322.3mg | Fiber: 0.5g | Sugar: 1.7g