Eggs, milk and Parmesan cheese are poured over onion, green pepper, zucchini and crushed crackers. Chill, bake and serve for brunch.
What You Need
Original recipe yields 6 servings
2 Tbsp. margarine or butter
1 onion, sliced
1 green pepper, cut into strips
1 zucchini, sliced
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
40 saltine crackers, coarsely broken
6 egg s
1 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Melt margarine in large skillet on medium-high heat. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in seasonings. Remove from heat; set aside.
Layer crackers and vegetable mixture in 2-qt. casserole sprayed with cooking spray. Beat eggs and milk with whisk until blended. Stir in cheese; pour over vegetable mixture. Cover; refrigerate several hours.
Heat oven to 325°F. Bake casserole, uncovered, 45 to 50 min. or until knife inserted in center comes out clean. Serve warm.
Prepare using a red pepper.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.