Zucchini-Brie Breakfast Casseroles

Name: Zucchini-Brie Breakfast Casseroles
Yield: 6
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) (about 8 ounces); 1 - 4 1/2 ounce package Brie cheese, cut into 1/2-inch cubes; 4 eggs, beaten, or 1 cup refrigerated or frozen egg product, thawed; 2/3 cup evaporated fat-free milk; 1/3 cup sliced green onions; 2 tablespoons snipped fresh dill; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; Fresh dill sprigs (optional)

Zucchini-Brie Breakfast Casseroles was pinched from <a href="http://www.bhg.com/recipe/vegetables/zucchini-brie-breakfast-casseroles/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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2 zucchini and/or yellow summer squash, cut crosswise into 1/4-inch slices (about 2 cups)

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Nonstick cooking spray

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4 cups crusty sourdough bread cubes (1/2-inch cubes) (about 8 ounces)

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1 - 4 1/2 ounce package Brie cheese, cut into 1/2-inch cubes

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4 eggs, beaten, or 1 cup refrigerated or frozen egg product, thawed

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2/3 cup evaporated fat-free milk

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1/3 cup sliced green onions

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2 tablespoons snipped fresh dill

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1/4 teaspoon salt

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1/8 teaspoon ground black pepper

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Fresh dill sprigs (optional)

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