Brunch

zucchini breakfast casserole is for Breakfast.

zucchini breakfast casserole takes 15 minutes to prepare.

zucchini breakfast casserole takes 45 minutes to cook.

zucchini breakfast casserole makes 6 servings.

The ingredients for zucchini breakfast casserole are:

8 large Egg, fresh, whole, raw
2 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
4 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter)
2 sweetpotato, 5" long Sweet potato
2 tbsp Olive Oil
1 cup Low fat cream cheese

Here is how you make zucchini breakfast casserole:

Cooking squash and sweet potato in olive oil on stovetop until tender. Layer in 13x9 pan.Beat eggs and almond milk in separate bowl. Add salt and pepper to taste. Pour over squash and sweet potato. Cut cream cheese into small cubes and sprinkle over squash/potato/egg mixtureBake at 375 for 35-45 minutesServing Size: Makes 6-8 servingsNumber of Servings: 6Recipe submitted by SparkPeople user POLARDRIFT77.

The nutritional information for zucchini breakfast casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 320.3

• Total Fat: 20.8 g
• Cholesterol: 270.4 mg
• Sodium: 226.2 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 4.0 g
• Protein: 14.7 g

The dietary needs meet for zucchini breakfast casserole is Vegetarian