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