Squash and Bacon Egg Casserole

Squash and Bacon Egg Casserole
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 278.4
  • Total Fat: 18.9 g
  • Cholesterol: 239.9 mg
  • Sodium: 603.2 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 20.7 g

View full nutritional breakdown of Squash and Bacon Egg Casserole calories by ingredient
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I developed this recipe for a breakfast to send off our lab tech to his next position I developed this recipe for a breakfast to send off our lab tech to his next position
Number of Servings: 12


    1 lb smoked turkey bacon
    2 medium yellow crookneck squash*, halved and sliced thin
    4 cups cheese (I used sharp cheddar and Italian blend)
    12 eggs*
    2 1/4 cups milk* (I used skim)
    salt, pepper and dried basil, to taste


Note: I used turkey bacon in this recipe because I had it in my refrigerator and it's easy because it's precooked. If you prefer, you can use regular bacon (which we often get from the CSA), but you would need to cook it before adding it to the casserole. And if you are cooking bacon, you might as well cook up some onions as well ;). I didn't put onion in this casserole because it was sort of a dump and bake recipe today. I would do it differently given the time and availability of ingredients.


Dice the bacon; place bacon and squash into baking dish and mix well. Sprinkle with cheese. In a large bowl, combine the eggs, milk and seasonings; beat until smooth. Pour egg mixture over squash and bacon. Bake 10 minutes at 400F and then reduce heat to 350F. Bake and additional 15-20 minutes or until a knife, inserted into the center of the casserole, comes out clean.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user EMPIERCE.

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