Mexican Egg Zucchini Bake Recipe

Name: Mexican Egg Zucchini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggs; ⅓ cup half-and-half cream (unwhipped) or ⅓ cup whipping cream (unwhipped); salt and pepper (use lots of pepper!); ½ cup butter, divided; 1 ½ cups canned sliced mushrooms, drained; 5 green onions, chopped (or to tate); 1 small green bell pepper, coarsely chopped; 1 small red bell pepper, coarsely chopped; 1 small zucchini, coarsely chopped; 1 large firm tomatoes, chopped; 2 cups monterey jack cheese, grated (or similar cheese); 2 cups salsa (or to taste)

Servings: persons

12 eggs
⅓ cup half-and-half cream (unwhipped) or ⅓ cup whipping cream (unwhipped)
salt and pepper (use lots of pepper!)
½ cup butter, divided
1 ½ cups canned sliced mushrooms, drained
5 green onions, chopped (or to tate)
1 small green bell pepper, coarsely chopped
1 small red bell pepper, coarsely chopped
1 small zucchini, coarsely chopped
1 large firm tomatoes, chopped
2 cups monterey jack cheese, grated (or similar cheese)
2 cups salsa (or to taste)

1
Set oven to 150 degrees.
2
Lightly butter a medium baking dish (large enough to hold the mixture).
3
In a bowl, whisk the eggs with cream, salt and pepper.
4
Melt about 4 tablespoons (or less) of butter in a frypan; add in the egg mixture and scramble until JUST moist (don't overcook eggs!
5
).
6
Place/spread the eggs in a medium baking dish or a large oven-proof serving plate, and place in a 150 degree oven to keep warm.
7
Melt remaining butter in same frypan, and saute all veggies with salt and pepper until soft.
8
Remove the eggs from the oven and increase heat to 300 degrees.
9
Spread the sauteed veggies over the eggs in the baking dish or plate.
10
Sprinkle with grated cheese, and place back in a 300 degree oven until cheese melts (about 5 minutes).
11
Serve with lots of salsa on the side.
12
Delicious!

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 eggs, ⅓ cup half-and-half cream (unwhipped) or ⅓ cup whipping cream (unwhipped), salt and pepper (use lots of pepper!), ½ cup butter, divided, and more.

Yes, Mexican Egg Zucchini Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Egg Zucchini Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions