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healthy egg bake with veggies
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5 from 2 votes

Healthy Veggie Egg Bake Breakfast Casserole

This healthy veggie egg bake casserole is perfect for meal prep. Made with zucchini, basil, and grape tomatoes, and lots of healthy protein from cottage cheese and eggs. This egg bake breakfast casserole is so easy to make. It is low carb, high in protein, and super healthy!
Course Breakfast
Cuisine American
Keyword easy, egg whites, eggs, fresh basil, gluten free, high protein, tomatoes, zucchini
Prep Time 5 minutes
Cook Time 35 minutes
Servings 6
Calories 177kcal
Author Rach


  • 2 medium zucchini sliced into coins
  • 1 cup grape tomatoes
  • 1 16oz container of light (1%) cottage cheese drained of access liquid, if required
  • 1 250ml carton of liquid egg whites or 8 egg whites, or 4 whole eggs
  • 4-6 whole eggs
  • 2 Tbsp Worcestershire sauce
  • 1/4 cup chopped fresh basil (2 tbsp dried) or to taste
  • salt and pepper to taste
  • 1/2 cup shredded cheddar or mozzarella cheese if desired


  • Preheat oven to 375 degrees F and grease a 8x10 inch casserole dish
  • Add sliced zucchini to bottom of dish and top with cottage cheese
  • Mix egg whites, eggs, Worcestershire sauce, basil, salt and pepper to dish
  • Use a fork to mix everything around
  • Scatter grape tomatoes over top and sprinkle on cheese, if using
  • Bake for 35 minutes or until top is golden brown on edges and eggs are set


Calories: 177kcal