Zucchini and Vegetable Bake with Mozzarella and Garlic Sauce

by

These stunning open-faced egg toasts are a complete breakfast in one beautiful package. Thick slices of bread are topped with creamy scrambled eggs, melted cheese, and colorful vegetables, then baked until golden and bubbling. They’re perfect for weekend brunch, meal prep, or anytime you want to turn simple ingredients into something spectacular.

Ingredients

For the Toast:

  • 4 thick slices of bread (sourdough, French bread, or Texas toast)
  • 2 tablespoons butter, softened

For the Egg Mixture:

  • 6 large eggs
  • 1/4 cup milk or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter for cooking

For the Toppings:

  • 1 1/2 cups shredded cheese (cheddar, mozzarella, or a mix)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup bell peppers, finely diced (red, yellow, or green)
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 2 tablespoons green onions, chopped
  • Salt and pepper to taste

Optional Add-ins:

  • Cooked bacon or sausage crumbles
  • Diced ham
  • Sautéed mushrooms
  • Jalapeños for heat

Equipment

  • Baking sheet
  • Parchment paper
  • Large skillet
  • Mixing bowl
  • Whisk

Instructions