Zucchini & Potato Vegan Egg Bake
This post may contain affiliate links, please see our privacy policy for details.
This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg!
This Zucchini & Potato Vegan Egg Bake is a simple way to sneak some veggies into a delicious savory breakfast. The zucchini and potato are shredded, which means we don’t have to cook them before adding them to the egg bake. Simple ingredients that can be layered up with all kinds of toppings! Serve this at your next brunch or prep it for on-the-go breakfasts!
Step One: Shred the Veggies
The reason we are shredding the veggies instead of chopping them is that it makes it easier for them to cook evenly and quickly. And we’re all about simplicity when it comes to this recipe.
You can either use a cheese grater or the shredding attachment on your food processor. Once the veggies are shredded, grab a cheese cloth, or a clean kitchen towel, and add the shredded veggies to it over a large bowl. Let it sit for 10 minutes, then wring out as much liquid as you can. Really get in there and squeeze away. You should end up with about a cup of liquid.
Step Two: Assemble & Bake
Once the shredded veggies are squeezed, add them to a large bowl with a diced bell pepper, shallot, crumbled vegan feta and some dry seasonings. Give everything a good mix.
If you have other ideas for filling, this would be the time to add them. You could switch up the veggies or add vegan breakfast sausage. Don’t be afraid to play around here.
Pour over the vegan egg and gently mix it one more time. Transfer the mixture to a greased baking dish. Place in the oven on the middle rack. It should take 50-60 minutes for the center to set.
Step Three: Cool & Serve
Once the center is set, pull the baking dish out of the oven and allow to rest for 10 minutes. Slice the egg bake into 6-8 pieces and serve it up.
And now, the extra fun part…toppings! You can go crazy with your topping selection, but I kept things simple with some fresh parsley & sliced avocado!
I’m also not mad about a little hot sauce on there.
Need more recipe inspo? Check these out:
Zucchini & Potato Vegan Egg Bake
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
Equipment
- 2-qt baking dish
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
