Zucchini Breakfast Egg Bake
User Reviews
4.7
21 reviews
Excellent
Zucchini Breakfast Egg Bake
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Easy egg breakfast recipe baked in with zoodles, tomatoes, and feta cheese, and then topped with sliced avocados.
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Ingredients
- 3 zucchini spiralized into noodles
- 2 tablespoon olive oil
- 1 Cup cherry tomatoes halved
- Sea salt and freshly ground black pepper, to taste
- 4 eggs
- 1 avocado halved and thinly sliced
- ¼ Cup crumbled Feta cheese
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat the oven to 350°F. Lightly spray a baking sheet with cooking spray.
- In a large bowl, toss the zucchini noodles, cherry tomatoes and olive oil to combine. Season with salt and pepper to your taste.
- Divide into 4 even portions on your baking sheet and shape each into a nest, then gently crack an egg in the center of each one.
- Bake until the eggs are set, 8-12 minutes. Top with avocado slices, crumbled cheese, and parsley. Enjoy!
Notes
- add more veggies of your choice.
- you can use any other crumbled cheese
- Store leftovers in a refrigerator container for up to 3 days.
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
11g
(4%)
Protein
10g
(20%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Cholesterol
172mg
(57%)
Sodium
187mg
(8%)
Potassium
769mg
(22%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
905IU
(18%)
Vitamin C
41.1mg
(46%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 172mg | 57% |
| Sodium | 187mg | 8% |
| Potassium | 769mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 41.1mg | 46% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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