Start your day with a delicious and easy make-ahead breakfast! Try our baked egg recipe with zucchini, cheese, and your favorite seasonings. Perfect for busy mornings or weekend brunches.
**Make-Ahead Baked Eggs with Zucchini and Cheese**
**Introduction:**
Indulge in the culinary delight of make-ahead baked eggs, a hearty and versatile breakfast or brunch dish that can be effortlessly prepared ahead of time, ensuring a stress-free morning. This recipe seamlessly combines the tantalizing flavors of tender zucchini, rich cheese, and fluffy eggs, creating a delectable treat that will tantalize your taste buds.
**Ingredients:**
– 12 large eggs
– 1 medium zucchini, shredded
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup finely chopped onion
– 1/4 cup finely chopped red bell pepper
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
**Equipment:**
– 12-cup muffin tin
– Mixing bowls
– Cheese grater
– Whisk
**Instructions:**
**1. Prepare the Zucchini:**
Grate the zucchini into a large mixing bowl. Sprinkle with salt and allow it to sit for 10 minutes. This step will remove excess moisture, ensuring that the zucchini will not release water during baking.
**2. Drain the Zucchini:**
Once the zucchini has softened, drain off any excess liquid using a cheesecloth or paper towels. This step will help prevent the baked eggs from becoming soggy.
**3. Preheat the Oven:**
Preheat your oven to 375°F (190°C).
**4. Grease the Muffin Tin:**
Lightly grease a 12-cup muffin tin with cooking spray or butter.
**5. Sauté the Vegetables:**
In a small skillet, sauté the chopped onion and bell pepper in a bit of olive oil until softened. Add the sautéed vegetables to the mixing bowl with the zucchini.
**6. Whisk the Eggs:**
In a separate large bowl, whisk together the eggs, salt, and pepper. Add the parsley and stir well.
**7. Combine the Ingredients:**
Add the zucchini mixture, sautéed vegetables, and grated cheeses to the whisked eggs. Stir until well combined.
**8. Fill the Muffin Tin:**
Divide the egg mixture evenly among the prepared muffin cups.
**9. Bake:**
Bake the egg cups in the preheated oven for about 20-25 minutes, or until the eggs are set and the tops are slightly golden.
**10. Serve and Enjoy:**
Let the egg cups cool for a few minutes before serving. They can be enjoyed on their own or with your favorite breakfast sides, such as toast, fruit, or yogurt.
**Tips:**
– For a richer flavor, use a sharp cheddar cheese.
– Add a pinch of cayenne pepper for a subtle kick.
– If you don’t have a muffin tin, you can also bake the egg mixture in a 9×13 inch baking dish.
– Make a double batch and freeze half for later. To reheat, simply thaw overnight in the refrigerator and warm up in the oven or microwave.
**Variations:**
– Experiment with different vegetables, such as spinach, mushrooms, or tomatoes.
– Use different types of cheese, such as mozzarella, Swiss, or feta.
– Add cooked bacon or sausage for a savory twist.
– Top the baked eggs with salsa, guacamole, or sour cream.
**Conclusion:**
Make-ahead baked eggs with zucchini and cheese are the perfect solution for busy mornings or weekend brunches. With their vibrant colors, tantalizing flavors, and versatile nature, these delectable bites will delight your palate and simplify your meal preparation. Whether you enjoy them for breakfast, lunch, or dinner, this recipe is sure to become a culinary staple. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you feeling satisfied and ready to seize the day.
