How to Make Squash, Egg, and Cheese Casserole - A Step-by-Step Guide

If you're looking for a delicious and satisfying dish to serve for breakfast or brunch, then look no further than this Squash, Egg, and Cheese Casserole. This savory and hearty casserole is bursting with flavor and makes for an ideal meal to start your day off right. Whether you're hosting a family gathering, a holiday brunch, or just craving a comforting meal, this casserole is sure to please.

One of the best things about this recipe is that it's versatile and can be easily customize...

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Ingredients

  • 2 tablespoons vegetable oil
  • 3 summer squash, sliced
  • 1 small onion, diced
  • 4 large eggs, beaten
  • 3 cups shredded Cheddar cheese
  • 2 tablespoons milk
  • 2 tablespoons white sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons butter, melted

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 1 2-quart casserole

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a large skillet over medium heat. Cook squash and onion in hot oil, stirring occasionally, until tender, about 10 minutes.
  • Meanwhile, mix together eggs, 1 cup Cheddar cheese, milk, sugar, flour, salt, and pepper in a large bowl. Stir in squash mixture and melted butter; transfer to a 2-quart casserole dish. Top with remaining 2 cups Cheddar cheese.
  • Bake in the preheated oven until casserole is set and cheese is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.
  • Nutrition

    388 cal.

    • Total Fat: 32g
    • Saturated Fat: 18g
    • Cholesterol: 171mg
    • Sodium: 494mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 17g
    • Vitamin C: 13mg
    • Calcium: 407mg
    • Iron: 1mg
    • Potassium: 301mg