Breakfast

Summer zucchini egg bake is for Breakfast.

Summer zucchini egg bake takes 10 minutes to prepare.

Summer zucchini egg bake takes 35 minutes to cook.

Summer zucchini egg bake makes 8 servings.

The ingredients for Summer zucchini egg bake are:

5 large Egg, fresh, whole, raw
0.5 cup Milk, nonfat (skim milk)
1 cup Colby and Monterey Jack Cheese shredded
1 cup, diced Ham, extra lean, (5% fat)
1 medium Zucchini, baby
1 slice Bread, mixed-grain (includes whole-grain, 7-grain)

Here is how you make Summer zucchini egg bake:

Coat bottom and sides of large pie pan with cooking spray or butter.Thinly slice small zucchini and place rounds in bottom of pan and along sides to form a "crust".Chop ham into small cubes, sprinkle on top of zucchini slices.Sprinkle shredded cheese on top of the ham.In a separate bowl, combine the eggs and milk. Whisk until light and foamy. Cut bread slice into small cubes and add to the egg /milk mixture. Allow the bread to soak in the mixture for a few minutes to soften and break apart.Pour this mixture over the ham and cheese.Place in a pre-heated (350 degrees) oven and bake for 30-40 minutes or until pie is firm and top is slightly browned.Cool on a rack for a few minutes before slicing and serving.Makes 8 slices.Serving Size: Makes 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user CSCHMIDT12.

The nutritional information for Summer zucchini egg bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 122.8

• Total Fat: 7.4 g
• Cholesterol: 135.9 mg
• Sodium: 372.6 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 0.3 g
• Protein: 10.8 g

The dietary needs meet for Summer zucchini egg bake is Low Carb