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!