Zucchini-Brie Breakfast Casseroles

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3.5 by 15 people

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  • Makes: 6 servings
  • Prep: 45 mins
  • Chill: 4 hrs to 24 hrs
  • Bake: 40 mins 325°F

Zucchini-Brie Breakfast Casseroles

Directions

  1. In a medium saucepan cook zucchini, covered, in a small amount of boiling water for 2 to 3 minutes or just until tender. Drain zucchini. Set aside.
  2. Meanwhile, coat six 8- to 10-ounce individual casseroles or ramekins with cooking spray. In a large bowl toss together bread cubes, cheese cubes, and zucchini. Divide equally among prepared casseroles.
  3. In a medium bowl combine eggs, milk, green onions, the 2 tablespoons dill, the salt, and pepper. Pour evenly over mixture in casseroles. Using the back of a large spoon, press bread and cheese pieces down to moisten. Cover with plastic wrap; chill for 4 hours.
  4. Preheat oven to 325 degrees F. Remove plastic wrap; cover casseroles with foil. Bake for 20 minutes. Uncover and bake about 20 minutes more or until a knife inserted near the centers comes out clean. Let stand for 10 minutes before serving. If desired, garnish with fresh dill sprigs.

From the Test Kitchen

Make-Ahead Tip

Prepare as directed. Cover with plastic wrap; chill for up to 24 hours. To serve, preheat oven to 325 degrees F. Remove plastic wrap; cover casseroles with foil. Bake for 20 minutes. Uncover and bake 20 minutes more. Let stand for 10 minutes.

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Nutrition Facts (Zucchini-Brie Breakfast Casseroles)

  • Per serving:
  • 259 kcal ,
  • 10 g fat
  • (5 g sat. fat ,
  • 3 g monounsaturated fat ),
  • 163 mg chol. ,
  • 561 mg sodium ,
  • 27 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 16 g pro.
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