Zucchini Breakfast Egg Bake
Easy egg breakfast recipe baked in with zoodles, tomatoes, and feta cheese, and then topped with sliced avocados.
Servings: 4
Equipment
- spiralizer
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!
Video
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
Calories: 262kcal | Carbohydrates: 11g | Protein: 10g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 172mg | Sodium: 187mg | Potassium: 769mg | Fiber: 5g | Sugar: 5g | Vitamin A: 905IU | Vitamin C: 41.1mg | Calcium: 105mg | Iron: 2mg