I am a big fan of egg casseroles, quiches, and frittatas and slices are an amazing way to change things up a bit! Normally these recipes use the combination of eggs and milk (or cream, or cheese), which, when baked, firm up the dish, and slices take it one step further by adding a small amount of flour (or almond flour) along with baking powder, to get them even firmer; solid enough that you can pick up a slice and eat it from your hands! These slices are just packed with flavours, including: bacon, cheddar cheese, parmesan, zucchini, carrots, onions, garlic and oregano, though you can change things up and use pretty much anything! I like to make a batch on the weekend, throw it in the fridge and they are ready to go on busy weekday mornings; simply grab a slice and optionally warm it before eating as you run out the door!
Bacon and Cheddar Zucchini Slices
An egg based slice packed with bacon, cheddar cheese and bacon!
ingredients
- 6 slices bacon, cut into 1/2 inch pieces
- 1/2 cup onion, diced
- 1 cup all-purpose flour (gluten-free for gluten-free)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 2 cups zucchini, shredded and squeezed to drain
- 1 cup carrot, grated (optional)
- 1 cup cheddar cheese, shredded
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 5 eggs
- 1/4 cup milk (or almond milk)
directions
- Cook the bacon and onion in a pan before allowing to cool a bit.
- Meanwhile, mix the flour, baking powder, salt, pepper, garlic powder, and oregano.
- Mix the zucchini, carrot, cheddar, and parmesan, before mixing in the flour mixture.
- Mix the bacon and onion, along with 2 tablespoons of bacon grease, into the zucchini mixture.
- Mix the eggs and milk before mixing into the zucchini mixture.
- Pour the batter into a greased (optionally parchment or foil lined) 8×8 inch baking pan and bake in a preheated 350F/180C oven for 35-40 minutes; a toothpick pushed into the center should come out clean when done
- Let cool, slice and enjoy!
Option: Omit the bacon and add 2 tablespoon olive oil for vegetarian version.
Zucchini and Corn Egg Casserole
Ham and Cheese Egg Casserole
Zucchini and Green Chile Egg Breakfast Casserole
Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese
Frittata with Italian Sausage and Cannelli Beans
Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole
Ham, Egg and Gruyere Crepes with Maple Syrup
Zucchini and Feta Breakfast Casserole
Asparagus and Artichoke Breakfast Casserole
Caprese Frittata
Spinach and Artichoke Egg Muffins
Mexican Breakfast Egg and Chorizo Casserole
Corn and Zucchini Cheddar and Tomato Quiche
Pepperoni Pizza Egg Casserole
Zucchini Cheese Bread
Egg Bites
“Your recommendation for the Bacon and Cheddar Zucchini Slices was fantastic—crispy, cheesy, and absolutely addictive! They were a delightful hit and the perfect way to enjoy zucchini in a new and delicious way.”
a great way to make, even pre-make a lot of the breakfast ingredients that I eat regularly, very nice and thank you!
Am curious to know why this recipe is under the diet heading “Vegetarian”? I’ve yet to find a plant-based bacon product that is edible–even for me, and I don’t even know what REAL bacon tastes like, having never eaten real bacon in my life. If you know of a good plant-based bacon, I’d love to know the brand so I can try some.
The options below the recipe include one to omit the bacon for a vegetarian version.