Recipes and Cooking Zucchini-Brie Breakfast Casseroles 3.8 (16) For a simple yet elegant breakfast casserole recipe, serve individual portions in ramekins. Take these easy casseroles to the next level with zucchini, brie, and plenty of fresh dill. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Chill Time: 4 hrs Bake Time: 40 mins Stand Time: 10 mins Total Time: 5 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 zucchini and/or yellow summer squash, cut crosswise into 1/4-inch slices (about 2 cups) Nonstick cooking spray 4 cup crusty sourdough bread cubes (1/2-inch cubes) (about 8 ounces) 1 4.5 ounce package Brie cheese, cut into 1/2-inch cubes 4 eggs, beaten, or 1 cup refrigerated or frozen egg product, thawed ⅔ cup evaporated fat-free milk ⅓ cup sliced green onions 2 tablespoon snipped fresh dill ¼ teaspoon salt ⅛ teaspoon ground black pepper Fresh dill sprigs (optional) Directions 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. 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. 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. Preheat oven to 325°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. Make-Ahead Tip Prepare as directed. Cover with plastic wrap; chill for up to 24 hours. To serve, preheat oven to 325°F. Remove plastic wrap; cover casseroles with foil. Bake for 20 minutes. Uncover and bake 20 minutes more. Let stand for 10 minutes. Rate it Print Nutrition Facts (per serving) 259 Calories 10g Fat 27g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 259 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 163mg 54% Sodium 561mg 24% Total Carbohydrate 27g 10% Total Sugars 5g Protein 16g Vitamin C 5.3mg 27% Potassium 351mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.