Hello all… Autumn is on its way, but summer is still in full force,

Although the last few days here in Reno have felt like November. But it will get hot again soon. I had planned to publish a recipe earlier this month, but the heat was muggy. I found it easiest to just grab a fast-food salad for dinner.

But a friend gifted us several beautiful yellow squashes. They were pretty large and very flavorful, so one-half of one big one was enough for this really delicious casserole. Made with a low carb bread–I used Timberwolf, but any 1 Net carb per slice bread will work–it is more like a strata than a crust base. See this post for other bread options:

It will make four hearty portions or six smaller ones that are great when rounded out with a salad.

1 tbsp olive oil or butter

1 small red onion, thinly sliced

2 cloves garlic, minced

1 yellow squash, halved and thinly sliced

1–2 green chiles, chopped (adjust for heat)

½ lb sausage or ground turkey (browned)

½ cup bacon pieces (optional, for smoky depth)

2–3 slices low-carb bread, cubed

6 eggs

¼ cup milk or cream

Salt, pepper, cumin, smoked paprika

Optional: shredded cheese (cheddar or pepper jack)

1.     Preheat oven to 375°F (190°C). Grease a baking dish.

2.     Sauté aromatics: In a skillet, heat oil and cook red onion until soft. Add garlic, squash, and green chiles. Sauté until squash is tender.

3.     Layer the base: Spread cubed bread in the baking dish. Top with sautéed veggies, cooked sausage or turkey, and bacon bits.

4.     Whisk eggs with milk, salt, pepper, cumin, and paprika. Pour over the layered ingredients.

5.     Top with cheese if using. Let sit for 5–10 minutes so bread absorbs the egg mixture.

6.     Bake for 30–35 minutes until set and golden. Let cool slightly before slicing.

Serves 4 to 6 people

Calories: 398  Fat: 27g Sodium: 723 mg, Carbohydrates: 14 g, Fiber: 8.9 g,   Protein: 31 g  Net Carbs: 5.1 g

Calories: 266  Fat:18 g Sodium: 482 mg, Carbohydrates: 9.6 g, Fiber: 6 g,   Protein: 21 g  Net Carbs: 3 g

This recipe is in my “make again often” file. Give it a try and let me know if you agree.

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Content Copyright 2025 by Rene Averett