Hearty Winter Breakfast
I take no credit for this recipe as it comes from one of my favorite mags, MidWest Living! I altered it slightly to make individual servings and encourage you to do the same!
- 2 tablespoons EVO
- 2 gloves of fresh minced garlic
- 4 cups grape tomatoes tomatoes halved
- 2 cups thinly sliced small zucchini
- 8 cups dry Italian bread cubes
- 3 cups shredded low fat Swiss cheese (12 ounces)
- 8 eggs
- 3 cups skim milk
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
- 1/4 cup snipped fresh basil
- 2 tablespoons snipped fresh chives
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Coat individual casarole with cooking spray; set aside. In an extra-large skillet, heat EVO. Add tomatoes and zucchini. Sautee until tomatoes begin to loose their firm round shape, stirring occasionally; remove from heat.
- In a large bowl, whisk together eggs, milk, parsley, basil, chives, garlic salt and pepper.
- Place half of the bread cubes in the prepared baking dish. Top with half of the zucchini mixture and half of the cheese. Pour about 1/4 of egg over first layers. Repeat layers with remaining bread cubes, zucchini mixture, cheese and egg mixture.
- Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.
- Bake, uncovered, in a 325 degrees F oven for 60 minutes or until puffed, golden and set (160 degrees F). Place a cookie sheet on bottom rack as mixture may overflow. Let stand for 10 minutes before serving.
- * If chilled overnight, baking time may be longer than if only chilled 2 hours.
Servings Per Recipe 12, sat. fat (g) 9, carb. (g) 27, Riboflavin (mg) 1, Monosaturated fat (g) 5, Niacin (mg) 2, vit. C (mg) 14, cal. (kcal) 338, Thiamin (mg) 0, Fat, total (g) 17, pro. (g) 19, chol. (mg) 164, vit. A (IU) 1351, fiber (g) 2, sugar (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, Potassium (mg) 403, sodium (mg) 473, Cobalamin (Vit. B12) (µg) 2, Folate (µg) 110, Pyridoxine (Vit. B6) (mg) 0, iron (mg) 2, calcium (mg) 396
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