Are you ready to elevate your meal prep game with a nutritious and delicious dish that will have your taste buds dancing? Introducing the Herb Zucchini Kale Egg Bake Meal Prep—an irresistible blend of fresh vegetables, wholesome eggs, and gooey cheese that’s perfect for busy mornings or a satisfying lunch. With just 15 minutes of prep time and a delightful aroma wafting through your kitchen as it bakes, this recipe is not only easy to make but also a feast for your eyes and palate. Say goodbye to boring meals and hello to a colorful, flavorful dish that will keep you fueled throughout the week!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups zucchini, grated
- 2 cups kale, chopped
- 6 large eggs
- 1 cup milk
- 1/2 cup cheese, shredded
- 1 tsp dried herbs (e.g., thyme, oregano)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent a watery egg bake.
- Wash and chop the kale, removing the tough stems. Roughly chop the leaves into bite-sized pieces.
- In a large mixing bowl, crack the eggs and whisk them together with milk. Add dried herbs, salt, and pepper, mixing thoroughly to combine.
- Spread the chopped kale evenly across the bottom of the prepared baking dish.
- Layer the grated zucchini over the kale, creating an even distribution.
- Pour the egg and milk mixture over the vegetables, ensuring it covers them completely.
- Sprinkle the shredded cheese evenly across the top of the egg bake.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
- Remove from the oven and let cool for 5-10 minutes before cutting into portions.
- Slice into 6 equal servings. Can be stored in airtight containers in the refrigerator for up to 4 days.
Tips
- Prep Ahead: To save time, you can prep the zucchini and kale a day in advance. Just store them in the refrigerator until you’re ready to assemble the dish.
- Squeeze Out Moisture: Grating the zucchini is key, but don’t forget to squeeze out the excess moisture! This step will ensure your egg bake doesn’t turn out watery.
- Customize Your Cheese: Feel free to experiment with different types of cheese. Feta, goat cheese, or even a spicy pepper jack can add a unique twist to your egg bake.
- Add More Veggies: Want to boost the nutrition even further? Toss in some bell peppers, spinach, or even mushrooms for added flavor and texture.
- Check for Doneness: Ovens can vary, so keep an eye on your egg bake in the last few minutes of cooking. It’s done when the eggs are set and the top is a lovely golden brown.
- Store Smart: Cut the egg bake into portions and store them in airtight containers. It’ll stay fresh in the refrigerator for up to 4 days, making it a perfect grab-and-go meal!
Nutrition Facts
Calories: 138kcal
Carbohydrates: 6g
Protein: 11g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 322mg
