Okay, we love sweet breakfast and brunch foods as much as the next person – pancakes, waffles and crepes are awesome – but we like to switch things up every now and again with a dish that’s packed full of flavor (and veggies)! In this case, we decided to do a zucchini egg bake that’s, in the best way, sort of like a quiche-pot pie hybrid. Using crescent roll dough, tons of zucchini, eggs and LOADS of herbs, we baked up a delicious, eggy bake that’s so, so good. We made sure to include plenty of cheese, for a little extra “oomph,” but given how much we stuffed in here, it’s really just the icing on top of the cake.

Whether you’re looking for a new brunch dish, or you want something different and yummy for lunch or dinner, this dish has you covered. While we stuck with onion and zucchini as our filling, you could easily use anything you’ve got in your fridge – can you say fridge clean out?! – officially making this an awesome recipe to have on hand whenever you’re not sure how you’re going to repurpose all the random veggies you’ve got in the crisper. With everything you need baked right into, this is a one-and-done meal that everyone will love!