Comments on: Easy Healthy Make Ahead Zucchini Egg Bake

By: Melissa

Melissa — Fri, 16 Aug 2024 19:45:45 +0000

In reply to Mary E Patchett. Yes, it'll work great! I bet they'll take 15-20 minutes to bake like that.

By: Mary E Patchett

Mary E Patchett — Wed, 14 Aug 2024 20:31:17 +0000

Could you make these in a muffin tin for egg bites?

By: Jonathan

Jonathan — Sat, 12 Feb 2022 14:55:41 +0000

This is a great pack lunch item to take to work. I grate the veggies, salt them slightly, drain through a sieve over 30 minutes, squeeze the moisture out through a tea towel…less time to saute. I also added a teaspoon and of yellow mustard to the eggs. The overall recipe, however, was followed,,,to great success,…thank you.

By: Julie Catherino

Julie Catherino — Tue, 24 Mar 2020 15:42:03 +0000

Super easy and delicious! Normally I follow the recipe exactly the first time and then change it up a bit, but I was feeling adventurous (and only had small zucchini so it wasn’t going to do much). I started with onions and zucchini, fried up a small bit of cudighi sausage next to it, added mushrooms and red bell pepper, added pepper and salt, and waited for the moisture to cook off. I added shredded cheddar, pepper, and salt to the eggs and poured it over the veggies. After putting it in the oven I noticed I had forgotten to add the tomato, so I just took it out and dropped the tomato on top. After 18 minutes of baking, we had a delicious breakfast. I served it with sliced avocado and some leftover cornbread (your recipe). Each time I make something from your site I’m impressed and satisfied. Thank you!!!

By: Melissa

Melissa — Tue, 10 Mar 2020 22:35:53 +0000

In reply to robyn. Can't wait to here how you liked it!

By: robyn

robyn — Sun, 08 Mar 2020 05:36:31 +0000

Hi Melissa! Hope it’s not too late to comment on this post; this recipe looks incredible and easy-gonna add red peppers, mushrooms and a bit of pepperjack and make it tomorrow for dinner. I’ll let you know how great it turns out ??

By: Melissa

Melissa — Mon, 09 Dec 2019 20:58:22 +0000

In reply to JAG. That is so so odd! I think next time just cook it longer, maybe it's a climate/cooking temp thing? I'd cook it for 5-10 minutes longer and see if it gets that extra moisture out.

By: JAG

JAG — Sat, 07 Dec 2019 19:13:18 +0000

I have made this three times, each time cooking my veggies on the stove top and then transferring them to a baking dish. The first time I was absolutely amazed at how good this tasted – firm enough so I could pick it up and it was kind of a firm creamy consistency. The next time the veggies were kind of wet and I figured I did not get enough moisture out of the veggies. So the third time I cooked the veggies until they were very dry – but the result was still wet.

I have no idea what I did differently the first time but I intend to keep trying to see if I can’t get those initial results.

By: Gael

Gael — Wed, 02 Jan 2019 00:02:48 +0000

I really liked that I was able to prep the veggies in the morning and have everything ready to toss together at supper time. I also added mushrooms and cheese. I docked a star because it was VERY salty. I should have known that 1/2 tsp was going to be way too much for me. I’ll know better next time. And there will be a next time–I love that this is fast, easy, filling, and budget friendly.

By: Melissa

Melissa — Fri, 17 Aug 2018 18:02:27 +0000

In reply to deb c. This reheats like a dream! So simple to add what you like to. Do it, do it, do it!