Zucchini & Potato Vegan Egg Bake
This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg!
Equipment
- 2-qt baking dish
Ingredients
- 1 large Yukon gold potato shredded
- 1 medium zucchini shredded
- 1 bell pepper diced
- 1 shallot diced
- 3 ounces vegan feta crumbled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder plus more to taste
- red pepper flakes to taste, optional
- 16 ounces Just Egg
- avocado, parsley, hot sauce, ketchup optional for serving
Instructions
- Preheat the oven to 400 degrees and grease the baking dish.
- Use a grater to shred the potato and zucchini. Place the shredded veggies on a clean kitchen towel and allow to sit for 10 minutes - prep the other ingredients while you wait. Wring out of the veggies. Really press on the kitchen towel to get liquid out.
- Add the shredded veggies, bell pepper, shallot, feta and dry seasonings to a bowl and mix to combine. Pour over the vegan egg and gently mix it one more time. Transfer the mixture to the baking dish. Place in the oven on the middle rack for 50-60 minutes, or until the center is set.
- Remove from the oven and allow to rest for 10 minutes. Slice into 6-8 pieces and serve with any of the optional toppings.
Video
Nutrition
Calories: 193kcal | Carbohydrates: 11g | Protein: 12g | Fat: 12g