Cloudies Italian Egg Bake

• 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

• 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