This flavorful sausage and zucchini egg bake is studded with savory sausage, with a layer of zucchini and spinach hiding beneath and melty cheese on top. Seasoned with fresh herbs, it has a lovely flavor and texture, with a super-easy magic “crust” that’s made by putting bread crumbs on the bottom of the pan. This is a great breakfast to make for a Sunday brunch or make it on Sunday so you have yummy, hearty, healthy breakfasts you can warm up and enjoy anytime.
I’m going to apologize ahead of time for posting two egg posts in a row. You see, I have SO MANY EGGS at my house! My chicken lady brought me four dozen more eggs last week. And we already had four or five dozen. So that means we now have seven dozen eggs. I know that doesn’t add up … because we’ve been trying to use up eggs. I’ve made deviled eggs, egg salad, scrambled eggs, egg quesadillas, you name it. We’ve been eating ALL the egg dishes here lately. Luckily we love our eggs. 🙂
Also, I’m meal prepping for this week because my mom and dad will be here tomorrow for dad’s next chemo treatment. These weeks are busy. And it’s difficult to guess what my dad will feel like eating this time. Mom informed me today that he has mouth sores and dad says one of his teeth are hurting. So while this dish is soft, I’m not sure it’s soft enough for him to eat right now. Fingers crossed he’ll be up to eating it! Because it’s really good. The only slightly “chewy” part is the melted cheese on top. And of course the sausage.
Anyway, if this doesn’t work, I can always cook up some oatmeal. Oatmeal is easy and Dad loves oatmeal. Plus that would mean mom and I get to eat more of this wonderful egg bake! There’s a silver lining to everything, right?
What else I made for my Dad (the cancer patient) this week
I also made a really amazing creole cassoulet (a new twist on this recipe) for dinner tomorrow night and I’ve decided to make some of my soft, fluffy dinner rolls to go with it. That should work for him, even if I have to blend up the cassoulet to make it soft enough for him. I know, that might sound strange, but it should make it edible for him!
I also have some cheeseburger soup for him (with red meat to help his red blood cell count!) and some of my gypsy lentil stew as well (sans the ham). Plus of course all the aforementioned egg things, LOL.
Sausage & Zucchini Egg Bake
- Prep Time: 25 min
- Cook Time: 50 min
- Total Time: 1 hour 15 min
- Yield: 6 – 9 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Diabetic
Ingredients
- 1 1/2 cups bread crumbs
- 1 1/2 cups shredded zucchini (lightly spooned into the cup)
- 1/2 Tablespoon extra virgin olive oil
- 2 – 5 cloves garlic, peeled & chopped
- Trader Joe’s 21 Seasoning Salute or your favorite no-salt seasoning
- About 4 oz. sausage (for vegetarian, use vegan sausage)
- 1 1/2 cups chopped fresh spinach
- 1/2 of a medium onion, peeled & chopped
- 5 eggs
- 1/2 cup cottage cheese
- 1/2 cup milk
- About 2 Tablespoons fresh snipped herbs (I used basil, oregano, dill)
- 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- Freshly ground pepper
- 1 – 1 1/2 cups flavorful shredded cheese (I used spicy smoked gouda & sharp cheddar)
Instructions
- Preheat the oven to 400 F. Spray a 9x9x2 inch square baking pan (or pie pan) with cooking spray or brush with oil. Sprinkle the breadcrumbs all over the bottom of the pan. Set aside.
- Line a baking sheet with silicon baking mat and spread the zucchini out across it. Drizzle with olive oil, sprinkle the garlic and seasoning on top, then toss to mix. Set in the oven to roast for 15 minutes or so, until the zucchini is tender. Stir about half-way through to prevent the outer bits from getting browned.
- While the zucchini is roasting, cook the sausage until browned and fully cooked, cutting it into small bits. Sprinkle half the sausage over the breadcrumbs. When the zucchini is done, spoon it over the sausage layer and reduce heat to 350 F.
- Put the chopped spinach in a bowl and microwave for 1 minute until wilted. Spoon the spinach over the zucchini. Sprinkle the onions over top.
- Then whir the eggs, cottage cheese, herbs, seasoning & pepper together in a mini food processor (or beat with a whisk or electric mixer). Scoop up the eggs with a measuring cup and pour evenly all over the pan.
- Sprinkle the cheese on top and then the rest of the sausage. Bake at 350 F. for about 50 minutes or until the eggs are fully set in the middle. Let cool at least 10 minutes before diving in!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 209
- Fiber: 1 g
- Protein: 13 g
Keywords: Egg, Sausage, Cheese, Zucchini, Herbs, Diabetic, Heart Healthy, Cancer
