zucchini breakfast casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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
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 mixture
Bake at 375 for 35-45 minutes
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user POLARDRIFT77.
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 mixture
Bake at 375 for 35-45 minutes
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user POLARDRIFT77.
Nutritional Info 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
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