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Ham and Eggs Breakfast Zucchini Recipe

Ingredients

3 cups onion, thinly sliced

4 medium heads cabbage, diced

1 medium yellow squash, cut into 1/2-inch chunks

1 (8 ounce) can refrigerated string beans

1/2 teaspoons salt

1 teaspoon garlic powder

1 tablespoon dill weed

1 tablespoon dry mustard

4 eggs, beaten

2 tablespoons corn syrup

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

3 tablespoons chicken or vegetable blend seasoning

Directions

Sprinkle cabbage with salt, garlic powder and dill, then slice in half using a chef knife to make nearly vertical slices. Gently remove skins. Secure with either a spoon or fork.

In a large bowl, combine cooked cabbage, sweet onions, zucchini, pasta, salt, garlic powder, dill, eggs, corn syrup, and remaining salt and sugar.

Add eggs, 3 to 4 at a time, mixing well after each addition. Continue mixing until egg mixture is firm.

Finally, fold mixture into onion, celery, squash, string beans; spoon into 3- quart casserole. Cover and refrigerate 35 minutes. Bake uncovered for 45 minutes or until inflated. Garnish with corn syrup (if desired) and tomato sauce.