Zucchini & Brie Individual Breakfast Casseroles

By Realtychick

Ingredients

• 2 zucchini and/or yellow summer squash, cut crosswise into 1/4-inch slices (about 2 cups)
• Nonstick cooking spray
• 4 cups crusty sourdough bread cubes (1/2-inch cubes)
• 1-4 1/2 ounce package Brie cheese, cut into 1/2-inch cubes
• 4 eggs, beaten
• 2/3 cup evaporated fat-free milk
• 1/3 cup sliced green onions
• 2 tablespoons snipped dill
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Fresh dill sprigs

Details

Servings 4

Preparation

Step 1

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 4 individual large 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.

Preheat oven to 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.