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Brunch Strata Recipe

Photo by: Taste of Home

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Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It adds appeal to a breakfast or lunch buffet and cuts easily, too. Make sure you bring the recipe—everyone will want it! —Arlene Butler, Ogden, Utah

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16 Servings
Prep: 45 min. Bake: 35 min. + standing

Ingredients

3 cups sliced fresh mushrooms
3 cups chopped zucchini
2 cups cubed fully cooked ham
1-1/2 cups chopped onions
1-1/2 cups chopped green peppers
2 garlic cloves, minced
1/3 cup canola oil
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 eggs
4 cups cubed day-old bread
3 cups (12 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
In a large bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.
Pour into two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 2 casseroles (8 servings each).

Nutrition Facts: 1 serving (1 piece) equals 299 calories, 22 g fat (10 g saturated fat), 211 mg cholesterol, 641 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.

Brunch Strata published in Taste of Home August/September 2005, p 33