Summer Veggie Wife Saver

Need a brunch idea for the summer months? Why leave a wife saver for only Christmas morning. We need help all through the year!! So I thought that a Summer Veggie Wife Saver would be a great idea not only for time saving but to showcase some great fresh produce at this time of year!!

Instead of the usual cheddar cheese and back bacon or ham I lightened up this recipe for summer using a herbed havarti and in place of the meat, garden fresh vegetables. I left in the wonderful corn flake topping as that I think is a must!!

This is such an easy dish to make and really is a time saver. We served this when we had company in town for brunch. It was gobbled down. I liked the veggies and havarti even more than the traditional recipe.

Summer Veggie Wife Saver

Tara Noland

This Summer Veggie Wife Saver is a great recipe to enjoy all the delicious vegetables in the summertime. It makes a great vegetarian main or can be accompanied with bacon, sausage, or whatever you enjoy!

4.67 from 6 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Brunch

Cuisine American

Servings 6 -8 servings

Calories 274 kcal

Ingredients

 

• 16 slices of good quality bread
• 165 gm. package of sliced herbed havarti approx. 6 large slices
• 1 large zucchini sliced thinly on the diagonal
• 10 asparagus spears diced
• 1 Tbsp. olive oil
• 6 eggs
• Salt and pepper to taste
• 1/4 cup finely minced onion
• 1/4 cup red pepper diced
• 1 tsp. Dijon mustard
• 2 tsp. Worcestershire sauce
• 3 cups whole milk
• 4 dashes Tabasco sauce
• 1/2 cup butter melted
• Corn Flakes crushed slightly and enough to cover the top of the dish

Instructions

 

• Butter a large 9×13″ pan adn set aside. In a large skillet with the olive oil and over medium heat, saute the zucchini and asparagus until tender crisp. Season with salt and pepper. Set aside.
• Place 8 slices of bread at the bottom of the dish, covering as much space as possible. Add the sauteed vegetables in a layer. Top wth the havarti cheese. Cover with the rest of the bread.
• Whisk together the eggs, salt and pepper. Add the mustard, onion, red pepper, worchestershire sauce, Tabasco and milk. Pour over the bread. Cover and refrigerate overnight.
• In the morning, preheat the oven to 350 F. Top the casserole with corn flakes and pour on the melted butter. Bake uncovered for 1 hour.

Nutrition

Serving: 1Calories: 274kcalCarbohydrates: 12gProtein: 10gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 8gCholesterol: 182mgSodium: 327mgFiber: 1gSugar: 7g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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