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Zucchini and Kale Breakfast Bake

Zucchini and Kale Breakfast Bake

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Zucchini and Kale Breakfast
Servings: 6
Calories: 208kcal


  • 6 eggs  
  • 1/2  cup(60ml) almond milk, unsweetened 
  • 1/2 cup(60g) buckwheat flour
  • 1 tsp  baking powder 
  • 1/4 tsp dried basil 
  • 1/2 tsp dried oregano 
  • 1/2 tsp dried dill
  • 2 medium zucchinis
  • 1  onion, finely chopped 
  • 1 cup kale(70g) chopped
  • 1 cup(115g) cheddar cheese, grated


  • Pre heat the oven to 375°F(190°C). 
     Grease a 9×9 inch (22x22cm) baking tray with oil and set aside. 
     In a large bowl, combine all the ingredients, mixing well to combine. Pour into the baking tray and bake for 30-35 minutes, until the center is cooked and an inserted toothpick comes out clean. 
     Allow to cool before slicing. Store in the fridge, in an airtight container, for up to 4 days. 

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories208
  • % Daily Value *
  • Total Fat 12g 19%
    • Total Carbohydrate 13g 5%
      • Dietary Fiber 3g 12%
    • Protein 13g 26%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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