Zucchini Breakfast Egg Bake
User Reviews
4.7
14 reviews
Excellent
Zucchini Breakfast Egg Bake
Report
Easy egg breakfast recipe baked in with zoodles, tomatoes, and feta cheese, and then topped with sliced avocados.
Share:
Ingredients
- 3 zucchini spiralized into noodles
- 2 tablespoon olive oil
- 1 Cup cherry tomato halved
- sea salt to taste
- black pepper to taste
- 4 egg
- 1 avocado halved and thinly sliced
- ¼ Cup feta cheese crumbled
- 1 tablespoon parsley fresh chopped
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
(16%)
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
14 reviews
Excellent
Other Recipes
You'll Also Love
