Herb Zucchini & Kale Egg Bake (Meal Prep)
Herb zucchini & kale egg bake that you can make ahead and store in the fridge or freezer for a healthy meal prep breakfast on the go! Packed full of protein and veggies to give you a healthy start to your day.
- 6 eggs
- ½ cup milk (dairy or almond milk work great)
- ½ cup almond flour (all purpose or gluten-free flour work as well)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ 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)
Pre-heat oven to 375°F.
Spray a 9 x 9 inch baking pan with spray oil and set aside.
In a large bowl, combine all ingredients, mixing well to combine.
Pour into the baking pan and bake for 30-35 minutes, until center no longer jiggles and a tooth pick comes out clean.
Allow to cool before slicing.
Store in sealed containers in the fridge for up to 4 days.
Store wrapped in plastic and in a larger bag or container for up to 3 months.
To re-heat: Thaw overnight if frozen. Heat in the microwave in 30 second increments until heated through.
Serving: 1/4 batch | Calories: 302kcal | Carbohydrates: 11g | Protein: 20g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 271mg | Sodium: 438mg | Potassium: 406mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2330IU | Vitamin C: 28mg | Calcium: 304mg | Iron: 2mg