zucchini breakfast casserole

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Nutritional Info
  • 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

View full nutritional breakdown of zucchini breakfast casserole calories by ingredient


Introduction

Breakfast casserole with zucchini, yellow squash, sweet potato, and cream cheese.
 Breakfast casserole with zucchini, yellow squash, sweet potato, and cream cheese.
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

Directions

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.