Zucchini-Brie Breakfast Casseroles

Zucchini-Brie Breakfast Casseroles Enlarge Image
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13 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
45 mins
Chill:
4 hrs to 24 hrs
Bake:
40 mins 325°F
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Zucchini-Brie Breakfast Casseroles

Ingredients
2
zucchini and/or yellow summer squash, cut crosswise into 1/4-inch slices (about 2 cups)
 
Nonstick cooking spray
4
cups crusty sourdough bread cubes (1/2-inch cubes) (about 8 ounces)
1
4 1/2 ounce package Brie cheese, cut into 1/2-inch cubes
4
eggs, beaten, or 1 cup refrigerated or frozen egg product, thawed
2/3
cup evaporated fat-free milk
1/3
cup sliced green onions
2
tablespoons snipped fresh dill
1/4
teaspoon salt
1/8
teaspoon ground black pepper
 
Fresh dill sprigs (optional)

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 to 24 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.

Nutrition Facts

(Zucchini-Brie Breakfast Casseroles)
    Per serving:
  • 259 kcal cal.,
  • 10 g fat
  • (5 g sat. fat,
  • 3 g monounsatured fat),
  • 163 mg chol.,
  • 561 mg sodium,
  • 27 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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