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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 the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg | ThisSavoryVegan.com

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.

This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg | ThisSavoryVegan.com

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.

This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg | ThisSavoryVegan.com

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.

This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg | ThisSavoryVegan.com
This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg | ThisSavoryVegan.com
This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg | ThisSavoryVegan.com

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.

This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg | ThisSavoryVegan.com
This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg | ThisSavoryVegan.com

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.

This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg | ThisSavoryVegan.com
This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg | ThisSavoryVegan.com

Zucchini & Potato Vegan Egg Bake

Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 30 minutes
This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg!
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Ingredients

Equipment

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

Calories: 193kcal, Carbohydrates: 11g, Protein: 12g, Fat: 12g
Cuisine: American
Course: Breakfast, brunch
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This Zucchini & Potato Vegan Egg Bake is the perfect summer brunch idea! Shredded zucchini & potatoes are baked with Just Egg | ThisSavoryVegan.com