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overhead shot of a slice of herb zucchini and kale egg bake being lifted out of the pan by a spatula
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5 from 4 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 302kcal


  • 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