Breakfast

Squash Crust Egg Casserole is for Breakfast.

Squash Crust Egg Casserole takes 20 minutes to prepare.

Squash Crust Egg Casserole takes 40 minutes to cook.

Squash Crust Egg Casserole makes 6 servings.

The ingredients for Squash Crust Egg Casserole are:

1/2 yellow squash
1/2 zucchini
2 tsp olive oil
2 tbsp bread crumbs
1/2 red pepper, diced
1/2 green pepper, diced
8 slices of shaved ham
2 slices swiss cheese
8 eggs
3 tbsp. milk
mrs. dash
salt
dill weed
parmesan cheese

Here is how you make Squash Crust Egg Casserole:

Drizzle the bottom of casserole dish with olive oil. Sprinkle Mrs. Dash and salt over olive oil. Layer half of squash and zuchini to cover the bottom of casserole dish. Whisk eggs and milk together. Coat top of squash with a thin coating of egg. Sprinkle breadcrumbs over squash. Ladle part of egg mixture over squash. Add a layer of 4 slices of ham and one slice of cheese. Toss half of peppers on top. Ladle another portion of egg mixture over top. Layer the remaining ham, cheese, peppers, and zucchini. Add remaining egg mixture. Top with slices of tomatoes, Parmesan cheese, and dill weed.Serving Size: 1/6th of casseroleNumber of Servings: 6Recipe submitted by SparkPeople user LILLAPLUM.

The nutritional information for Squash Crust Egg Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 204.8

• Total Fat: 12.1 g
• Cholesterol: 270.3 mg
• Sodium: 531.0 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 1.3 g
• Protein: 17.7 g