Yellow Squash & Egg Bake

This recipe reminds me of squash casserole,  It is modified to use eggs and with the cracker crumbs it will remind you of a frittata/quiche.  I will be making this recipe again and putting it in my meal rotation.  Serve it for breakfast, lunch, brunch, dinner or a midnight snack. Just remember to pick up the yellow squash…

Yellow Squash & Egg Casserole

3-4 medium yellow squash, sliced

2 tablespoons olive or a vegetable oil

1 tablespoon butter

4 eggs, whisk to blend together

1/4 cup milk

3/4 cup crushed crackers, I used the round full grains crackers, (your choice)

1 cup shredded cheddar cheese

1 small onion chopped

1 tablespoon minced garlic 

salt & pepper to taste

parsley flakes & paprika for garnish on top

In frying pan add oil & butter, throw in squash, garlic, and chopped onions.

Saute on low/medium until squash is tender, but not mushy

Place squash mixture in a sprayed baking dish

Add in 3/4 cup cheese and 1/2 cup cracker crumbs (you are saving some for topping) 

Add milk to eggs and whisk together

Pour over top of squash & cheese mixture, stir to mix thoroughly

Top with the remaining cracker crumbs and shredded cheese

Sprinkle with parsley flakes & paprika to garnish

Bake at 350° for 35-40 minutes