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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!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
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