ZUCCHINI EGG BAKE
"This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time," reports Kim Hafner of East Walpole, Massachusetts. "Loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit."
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese., Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts :
DEVILED EGG CASSEROLE
Make and share this Deviled Egg Casserole recipe from Food.com.
Provided by Hey Jude
Categories Brunch
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggs in half lengthwise.
- Remove yolks and mash on a flat plate with a fork.
- Set aside.
- Place egg white halves in a 13x9x2-inch glass baking dish.
- Set aside.
- Make sauce by melting butter in a medium saucepan over low heat.
- Stir in flour, salt and white pepper.
- Cook 1 minute with mixture bubbling.
- Whisk in milk gradually, bring to a boil, stirring constantly.
- Boil 1 minute, stirring.
- Add cheese; stir until melted and smooth.
- Measure out 1/2 C.
- of sauce in a small bowl and add 1 T.
- mustard and 1/2 tsp.
- Worcestershire sauce; stir to blend.
- Pour over mashed egg yolks and mix until smooth.
- Fill egg white halves with egg yolk mixture, dividing evenly.
- Add remaining 1 T.
- mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
- Pour sauce over top of filled eggs.
- Sprinkle tops of eggs with Parmesan cheese.
- Bake in a preheated 375°F oven for 25 minutes, or until tops are lightly browned.
- Serve hot.
Nutrition Facts : Calories 142.5, Fat 9.2, SaturatedFat 4.1, Cholesterol 223.9, Sodium 241.9, Carbohydrate 4.3, Sugar 0.7, Protein 10.1
ZUCCHINI EGG AND CHEESE CASSEROLE
Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 163 calories, Fat 11g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 461mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
SCRAMBLED EGGS WITH ZUCCHINI
My Dad (who's Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It's a perfect, tasty meal.
Provided by LinH
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Stir the eggs and Parmesan cheese together in a bowl; set aside.
- Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 1.6 g, Cholesterol 188.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 150.1 mg, Sugar 1 g
EGGS DIVAN (DEVILED EGG CASSEROLE)
This was my grandmother's recipe (Alice Carbo), or at least I found it among her collection of postcards and things, and it had her name on it. It looks interesting, but I haven't tried it. Kind of like a cross between a deviled egg casserole and eggs benedict. Let me know what you think!
Provided by Demandy
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Grease pan.
- Arrange broccoli in pan.
- Cut eggs in half. Mix egg yolks, worcestershire sauce, dry mustard, onion, salt, pepper, deviled ham, and milk together.
- Fill egg white halves with mixture.
- Place deviled egg halves on top of broccoli.
- For sauce, melt butter, blend in flour until smooth; add mustard, salt, pepper, milk and cheese. Heat until smooth and cheese has melted.
- Pour sauce over broccoli and eggs.
- Bake 30-40 mins, or until bubbly in 350 degrees oven.
Nutrition Facts : Calories 292.6, Fat 20.9, SaturatedFat 10.2, Cholesterol 231.3, Sodium 789.4, Carbohydrate 10.9, Fiber 2, Sugar 2, Protein 16.1
BAKED ZUCCHINI CASSEROLE
This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.
Provided by SWMtnTop
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
- Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
- Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g
DEVILED EGG CASSEROLE
Number Of Ingredients 19
Steps:
- 1. Remove yolks from hard-cooked eggs. Put whites aside. Mash yolks until free of lumps. Add remaining ingredients for stuffed eggs and mix until smooth. Refill egg whites with yolk mixture and set aside.2. For sauce, melt 2/3 cup butter in large skillet and add celery. Sauté until tender but not brown remove and reserve. Add sliced mushrooms to skillet and cook until tender return celery to pan with mushrooms. In bowl, combine heavy cream and chicken broth add instant onion and stir in flour with whisk until well blended. Pour into skillet with celery-mushroom mixture. Cook over medium heat until thick and smooth, stirring constantly. Slowly add half-and-half, stirring until thoroughly heated. Add 1/2 teaspoon salt or salt to taste. Remove from heat and stir in ripe olives.3. Pour a very thin layer of sauce in bottom of 2 large shallow casseroles (11 3/4 x 7 1/2 x 1 3/4 -inch). Arrange stuffed eggs on top of sauce top with remaining sauce. Combine fine bread stuffing mixture with melted butter sprinkle over top of egg dish. 4. Bake at 350° for 20 minutes or until hot and bubbly.Note: do not overcook eggs. Additional baking in hot sauce will make them tough and rubbery. This recipe can be made a day before and refrigerated with exception of the addition of the bread stuffing, which should be added just prior to baking.
Nutrition Facts : Nutritional Facts Serves
ZUCCHINI WITH EGG
This is a dish my grandparents used to make. It is so simple, yet it is so yummy! It is great in the summer and even better with homegrown zucchini.
Provided by Kristy
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
- Beat eggs with a fork in a bowl; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season zucchini and eggs with salt and black pepper.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 11.2 g, Cholesterol 186 mg, Fat 15.7 g, Fiber 3.6 g, Protein 10.2 g, SaturatedFat 3.1 g, Sodium 180 mg, Sugar 6 g
CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE
A keto-style mock macaroni and cheese turned into a meal. Substituting zucchini (zoodles) for noodles and adding tuna turns this traditional casserole into a low-carb, super delicious experience! No matter the choice of protein this is simple and delicious!
Provided by Clara Taliaferro
Time 3h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
- Bake zoodles in the preheated oven for 10 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
- Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
- Bake until cheese is melted and bubbly, about 30 minutes.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 9.7 g, Cholesterol 75.2 mg, Fat 20.8 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 312.6 mg, Sugar 3.8 g
DEVILED EGG BREAKFAST BAKE
This egg casserole is great for overnight guests. It's like deviled eggs with a rich, creamy mushroom sauce over the top. It can be made the night before and the next morning just pop it in the oven. Serve with some nice fresh fruit.
Provided by Crazycook in PA
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise.
- Remove yolks and put in a bowl and mash with a fork.
- Set egg whites aside.
- To the egg yolks, add sour cream, mustard and salt and mix till creamy.
- Fill the egg whites with this mixture and set aside.
- In a small saucepan, saute the onions in the butter until tender.
- Add the soup and sour cream and mix well.
- Pour half of soup into an ungreased, shallow baking dish.
- Arrange stuffed eggs over the sauce.
- Spoon remaining sauce on top and sprinkle with the cheese and paprika.
- Cover and refrigerate overnight.
- The next morning take dish out of refrigerator for at least 30 minutes before baking.
- Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.
Nutrition Facts : Calories 254.1, Fat 20.1, SaturatedFat 9.8, Cholesterol 245.5, Sodium 738.7, Carbohydrate 6, Fiber 0.3, Sugar 2, Protein 12.3
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