Subj : BH&G 2533
To   : All
From : Dave Drum
Date : Tue Apr 27 2021 16:51:08

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini-Brie Breakfast Casseroles
 Categories: Squash, Cheese, Breads, Dairy, Herbs
      Yield: 6 Servings
 
      2 c  Zucchini and/or yellow
           - summer squash; cut across
           - in 1/4" slices
           Cooking spray
      4 c  Crusty sourdough bread in
           - 1/2" cubes
  4 1/2 oz Pkg Brie cheese; in 1/2"
           - cubes
      4 lg Eggs; beaten
    2/3 c  Evaporated milk
    1/3 c  Sliced green onions
      2 tb Snipped fresh dill
    1/4 ts Salt
    1/8 ts Ground black pepper
           Fresh dill sprigs (opt)
 
  In a medium saucepan cook zucchini, covered, in a small
  amount of boiling water for 2 to 3 minutes or just until
  tender. Drain zucchini. Set aside.
  
  Meanwhile, coat six 8 to 10 ounce individual casseroles or
  ramekins with cooking spray. In a large bowl toss together
  bread cubes, cheese cubes, and zucchini. Divide equally
  among prepared casseroles.
  
  In a medium bowl combine eggs, milk, green onions, the 2
  tablespoons dill, the salt, and pepper. Pour evenly over
  mixture in casseroles. Using the back of a large spoon,
  press bread and cheese pieces down to moisten. Cover with
  plastic wrap; chill for 4 to 24 hours.
  
  Set oven @ 325 degrees F.
  
  Remove plastic wrap; cover casseroles with foil. Bake for
  20 minutes. Uncover and bake about 20 minutes more or
  until a knife inserted near the centers comes out clean.
  Let stand for 10 minutes before serving. If desired,
  garnish with fresh dill sprigs.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "When engaged in eating, the brain should be the servant of the stomach." 

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