Squash Crust Egg Casserole

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Nutritional Info
  • 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

View full nutritional breakdown of Squash Crust Egg Casserole calories by ingredient
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Number of Servings: 6


    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
    dill weed
    parmesan cheese


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 casserole

Number of Servings: 6

Recipe submitted by SparkPeople user LILLAPLUM.

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