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Monday, September 5, 2011

The Perfect Summer Brunch Casserole

Egg & Squash Brunch Casserole
(adapted from a recipe by Liz Shenk in the Sept. 2011 relish magazine)

3 Tbsp. butter or margarine
1 Tbsp. olive oil
1 medium onion, chopped
1 glove garlic, chopped
1 medium zucchini, sliced
1 medium yellow squash, sliced
3 eggs
½ cup half-&-half
½ to 1 tsp. salt
½ to 1 tsp. pepper
1 Tbsp. fresh thyme leaves
½ package peppered bacon bits

Optional topping:
¼ cup panko breadcrumbs
¼ cup finely grated Parmigiano Reggiano cheese

  • Preheat oven to 350 degrees.
  • Heat butter and oil in large skillet and cook 2 minutes.
  • Add zucchini and yellow squash; cover and cook over medium heat 15 minutes, stirring occasionally.
  • With slotted spoon, transfer mixture to a buttered 2-quart casserole.
  • Combine eggs, half-&-half, salt, pepper, thyme, and bacon bits.
  • Pour egg mixture over squash in casserole dish and mix well.
  • Bake 35 minutes.
For optional topping:
  • Remove from oven and top with panko breadcrumbs and cheese.
  • Place under broiler and broil until brown, about 3 minutes.
I made this for Labor Day brunch, using zucchini and yellow squash from our garden. It's a great way to use some of the squash bounty from your garden this time of year, little ones. Enjoy!

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