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zucchini and eggs

White Cheddar, Zucchini and Eggs Breakfast Cakes

Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine American


  • Nonstick egg pan


  • ½ Cup finely grated zucchini about 1 small zucchini
  • ¾ Cup good quality white cheddar cheese, grated
  • 3 eggs
  • ¼ t. kosher salt
  • olive oil for sautéing


  • Set a nonstick saute pan on the stove on medium high.
  • Finely grate zucchini and then hold in your hands and squeeze out excess moisture. Add zucchini to a medium sized bowl.
  • Next grate your cheddar cheese and loosely pack into a ¾ dry measuring cup then add to bowl with zucchini.
  • Crack the eggs in with the cheese and zucchini and whisk everything together really well.
  • Add olive oil or other neutral oil to pan and using a small portion scoop or measuring cup add the mixture to the middle of the pan until it forms a medium sized round. It will spread out and be thin.
  • Once bottom has cooked and browned a little use a thin spatula to flip cake to other side. Once other side has cooked remove from pan onto a plate.
  • Continue to cook until all the egg batter is gone. Serve immediately or store in fridge for up to 3 more days.
Keyword eggs, zucchini