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Zucchini-Brie Breakfast Casseroles

Makes: 6 servings
Prep 45 mins Chill 4 hrs to 24 hrs Bake 325°F 40 mins Stand 10 mins
Zucchini-Brie Breakfast Casseroles
  • 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)

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 259,
  • Fat, total (g) 10,
  • chol. (mg) 163,
  • sat. fat (g) 5,
  • carb. (g) 27,
  • Monounsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 16,
  • vit. A (RE) 134,
  • vit. C (mg) 5,
  • sodium (mg) 561,
  • Potassium (mg) 351,
  • Percent Daily Values are based on a 2,000 calorie diet

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