Crowd-Pleasing Brunch Recipes You Can Make in a Loaf Pan

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Get-Your-Greens Breakfast Bake

Light, fresh, and full of seasonal flavor, this loaf pan breakfast casserole is packed with tender zucchini, leafy greens, eggs, and melty cheese. It’s a vibrant way to start the day—perfect for spring brunches, and easy to slice and serve straight from the pan. Prep it the night before, and wake up to something green and good.

Ingredients (for 1 loaf):

• 1 tbsp olive oil
• 1 small zucchini, grated or finely chopped
• 1 cup chopped baby spinach or other spring greens
• 4 large eggs
• 1/2 cup shredded mozzarella or cheddar
• 1/4 cup milk (dairy or plant-based)
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• Optional: 1 tbsp chopped fresh herbs (like parsley, basil, or dill)
• Butter or oil for greasing the pan

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add zucchini and cook for 2–3 min. until softened. Stir in spinach and cook just until wilted. Remove from heat.
3. In a medium bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Stir in cheese and cooked vegetables.
4. Transfer the mixture into the prepared loaf pan. Sprinkle with herbs, if using.
5. Bake for 35–40 min. or until the center is set and the top is lightly golden. Let cool 5–10 min. before slicing.
6. Serve warm or at room temp with toast, a side salad, or a dollop of Greek yogurt.