Zucchini & Bacon Egg Bake
This light egg bake is full of flavor, and perfect for any time of day.
Make This Recipe
Ingredients
- 2 pounds of small, firm zucchini, sliced into rings
- 4 Eggland's Best eggs (large)
- ¾ cup milk
- 1 cup grated Cheddar cheese
- 1 pinch each: salt, freshly ground pepper, and paprika
- 1 pound of bacon–cooked; reserve five slices for the top of the pie, break the rest into 1"pieces
Preparation
Preheat oven to 350°F.
Blanch the zucchini in boiling water for 2 minutes; then drain in a colander and allow to cool. To remove as much moisture as possible, layer them on paper towels to cool.
Beat together the eggs, milk and stir in ¾ cup of cheese. Add salt, pepper and paprika.
Lightly coat a 9" glass pie plate or gratin dish with non-stick spray, and layer the zucchini and bacon pieces to within 1/2" from the top of the dish.
Pour the egg mixture over the zucchini and sprinkle with the remaining cheese. Layer the five slices of bacon on top in a star pattern.
Bake in a pre-heated oven for 40-45 minutes until set and golden brown on top and the eggs are set. Serve with hot crusty bread
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 443 |
| Fat | 35 g |
| Saturated Fat | 14 g |
| Cholesterol | 154 mg |
| Sodium | 1055 mg |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Protein | 26 g |