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Cheesy Zucchini and Cauliflower Breakfast Bake

Name: Cheesy Zucchini and Cauliflower Breakfast Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American-Inspired
Ingredients: 1 medium zucchini, grated; 2 cups cauliflower florets, finely chopped; 6 large eggs; 1 cup shredded sharp cheddar cheese; 1/2 cup grated Parmesan cheese; 1/4 cup milk (dairy or plant-based); 1 small onion, finely diced; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; Fresh parsley, chopped (optional, for garnish)

By PanPotPlates Editorial TeamPublished Apr 25, 2026 | Updated May 12, 2026

American-Inspired 50 mins casserolesbreakfasteasyglutenfreecomfortfoodmealprep

Cheesy Zucchini and Cauliflower Breakfast Bake is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 35 min

Total 50 min

Servings 6

Difficulty easy

Cuisine American-Inspired

Ingredients

Servings 6

1 medium zucchini, grated
2 cups cauliflower florets, finely chopped
6 large eggs
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup milk (dairy or plant-based)
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Fresh parsley, chopped (optional, for garnish)

Ingredients for Cheesy Zucchini and Cauliflower Breakfast Bake

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch (or similarly sized) casserole dish with olive oil or cooking spray.
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the grated zucchini and chopped cauliflower. Cook for 5-7 minutes, stirring occasionally, until vegetables soften and excess moisture evaporates. Remove from heat.
In a large bowl, whisk together eggs, milk, salt, black pepper, and dried oregano until fully combined.
Mix in shredded sharp cheddar cheese and grated Parmesan.
Fold the sautéed vegetables into the egg and cheese mixture until evenly distributed.
Pour the mixture into the prepared casserole dish and spread evenly.
Bake for 30-35 minutes until the center is set and the top is lightly golden brown.
Allow to cool for 5 minutes before slicing.
Garnish with fresh parsley, if desired, and serve warm or at room temperature.
Store any leftovers in an airtight container in the refrigerator for up to 4 days and reheat for a nutritious, quick breakfast.

Cheesy Zucchini and Cauliflower Breakfast Bake cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe falls under the Casseroles category, requiring a casserole dish for baking the mixture to perfection.

Cookware Size Guidance

Use a 9x9-inch casserole dish or one closely matching 2 to 2.5 quarts capacity to ensure this Cheesy Zucchini and Cauliflower Breakfast Bake cooks evenly.

Cookware Swap Guidance

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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Cheesy Zucchini and Cauliflower Breakfast Bake

Recipe Details

Ingredients

Instructions