Cloudies Italian Egg Bake
Ingredients:
- 1-pint cherry tomatoes, cut in half
- 2 zucchini, sliced in circles, ½” thick
- 1 fire-roasted red pepper, drained, sliced
- 1 box Garlic-Herb Cloudies
- 12 eggs
- ¼ c. half and half
- 2 c. shredded mozzarella cheese
- 2 Tbsp. dried oregano
- Olive oil, salt and pepper
Directions:
- Preheat oven to 400
- Line 3 baking sheets with parchment paper
- Toss cherry tomatoes with olive oil, salt and pepper and spread onto baking sheet
- Spread the zucchini on separate sheet and drizzle lightly with olive oil
- Roast zucchini and tomatoes for 20 minutes or until lightly golden brown
- Layer the Cloudies in the bottom of a springform pan, pressing them to smash together and cover the bottom of the pan.
- Sprinkle half the shredded mozzarella over the Cloudies and then layer the cooked zucchini to cover
- Whisk the eggs and half and half and pour over the top of zucchini
- Sprinkle the rest of the shredded mozzarella and then layer the red pepper strips, roasted cherry tomatoes and dried oregano over the top
- Place the springform pan on separate baking sheet and cover pan with foil
- Turn the oven temperature down to 350 and bake for 25 minutes
- Remove foil and bake for another 30-40 minutes until the center is set
- Remove from oven and cool 15 minutes before slicing
- Top with basil
Recipe and photo credit: Kendra Peterson, Drizzle Kitchen
