Can I make this ahead of time?

Yes! You can prep the entire mixture the night before. Store it covered in the fridge, then give it a quick stir before baking in the morning. You might need to add an extra 5 minutes to the bake time if going straight from the fridge.

How do I reheat leftovers?

Reheat slices in the microwave for 30–45 seconds, or pop them in a 325°F oven for 8–10 minutes. The oven helps bring back that fresh-baked texture if you have the time.

Absolutely. Let the bake cool completely, then slice and freeze portions in airtight containers or zip bags. Reheat directly from frozen in the microwave or thaw overnight and warm in the oven.

What’s the best baking dish to use?

An 8×8-inch glass or ceramic dish works great. Avoid using one that’s too large or the bake will be too thin and may dry out.

Can I double the recipe?

You sure can—just use a 9×13-inch baking dish and add about 5–10 minutes to the cook time. Keep an eye on the center to make sure it’s set before removing.

5-Star Zucchini, Corn & Cheddar Egg Bake Recipe

Name: Your New Favorite Zucchini Corn Egg Bake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 5 large eggs; 1 cup shredded zucchini (squeezed dry); 1 cup sweet corn (fresh, frozen, or canned); 1/2 small red onion, diced; 1 cup shredded cheddar cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder (optional)

Description

This cheesy, veggie-packed egg bake is the ultimate no-fuss breakfast or brunch dish. With zucchini, sweet corn, and cheddar, it’s comforting, golden, and perfect for meal prep.

Ingredients

Scale

5 large eggs
1 cup shredded zucchini (squeezed dry)
1 cup sweet corn (fresh, frozen, or canned)
1/2 small red onion, diced
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder (optional)

Instructions

Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
Shred zucchini and squeeze out as much moisture as possible using paper towels.
In a bowl, whisk eggs with salt, pepper, and garlic powder.
Stir in zucchini, corn, red onion, and half the cheddar cheese.
Pour the mixture into the baking dish and top with remaining cheese.
Bake for 30 minutes or until center is set and top is golden.
Let cool for 5–10 minutes before slicing and serving.

Notes

Make it your own by adding spinach, diced bell peppers, or cooked sausage. For a dairy-free version, use plant-based cheese. Freezes and reheats beautifully.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 2g
Sodium: 360mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 11g
Cholesterol: 190mg

Keywords: zucchini corn egg bake, vegetarian brunch casserole, easy egg recipe, healthy breakfast bake