Name: Herb Zucchini & Kale Egg Bake (Meal Prep)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: american
Ingredients: 6 eggs; 1/2 cup milk ((dairy or almond milk work great)); 1/2 cup almond flour ((all purpose or gluten-free flour work as well)); 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon basil; 1/2 teaspoon oregano; 1/2 teaspoon dill; 1 cup zucchini (shredded (measure 1 loosely packed cup before squeezing moisture out)); 1 onion ((chopped finely)); 1 cup kale ((chopped finely)); 1 cup shredded cheese ((mozzarella or cheddar are great))

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Herb Zucchini & Kale Egg Bake (Meal Prep)

Nutrition Facts

Per serving · recipe makes 4 · 45m total

Servings

Calories

20% of a 2,000 cal day

406KCAL

Protein

28g56% DV

% DAILY VALUE

Total Fat29g

37%

Saturated12g

60%

Unsaturated17g

—

Total Carbs10g

Fiber2g

Total Sugars5g

—

incl. Added Sugars0g

Starch3g

—

Sodium697mg

30%

% Daily Value is based on a 2,000 calorie day.

A vegetable and herb egg bake with zucchini and kale. Make ahead and freeze for a convenient, protein-packed breakfast.

Ingredients

4 SERVINGS

6eggs
½ cupmilk — or almond milk
½ cupalmond flour — or all-purpose flour or gluten-free flour
½ tspbaking powder
¼ tspsalt
½ tspbasil
½ tsporegano
½ tspdill
1 cupzucchini — loosely packed, shredded, before squeezing out moisture
1onion — finely chopped
1 cupkale — finely chopped
1 cupshredded cheese) — (mozzarella or cheddar are great

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

45m total

Read the method on Sweet Peas and SaffronAnnie’s original page

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mainamericanegg dishcasseroleeggsgluten freelow carbvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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