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Ingredients

• 2 small  zucchini, cut crosswise into 1/4-inch slices (2 cups)
• 6   1/2-inch thick slices crusty sourdough bread
• 8 ounces  Brie cheese, cut into 1/2-inch cubes
• 4   Roma tomatoes, cut lengthwise into 1/4-inch slices
• 1 cup  refrigerated or frozen egg product, thawed
• 2/3 cup  evaporated skim milk
• 1/3 cup  finely chopped onion
• 3 tablespoons  snipped fresh dill
• 1/2 teaspoon  salt
• 1/8 teaspoon  pepper
• 6 to 8  cherry tomatoes
•   Nonstick cooking spray

Description

Brie Cheese, Zucchini, And Two Kinds Of Tomatoes Give A Healthy Update To A Classic Breakfast Casserole.

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