Steam asparagus. Cook bacon; saute squash and onion in bacon grease.
Beat egg yolks; stir in vanilla yogurt, flour, salt and pepper. Fold in whipped egg whites.
Make layers of steamed asparagus, crumbled bacon, water chestnuts, egg mixture, 1/2 cheese, sauteed squash and onion, crumbled bacon, remaining egg mixture, remaining cheese. Bake at 350 for 30 minutes. Top with Ritz cracker crumbs and drizzle melted butter. Bake 5 minutes longer until browned.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 8|
|Calories from Fat: 119 (45%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 137mg||42 %|
|Sodium 253.3mg||9 %|
|Potassium 742.4mg||20 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 20.4g|
|Protein 14.2g||20 %|
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Calories per serving: 265
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