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Brunch Strata

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

16 ServingsPrep: 45 min. Bake: 35 min. + standing

Ingredients

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

Directions

In a Dutch oven, heat oil over medium-high heat. Add the vegetables
and ham; cook and stir until vegetables are tender. Add garlic; cook
1 minute longer. Drain and pat dry.
In a large bowl, beat cream cheese and cream until smooth. Gradually
beat in eggs. Stir in the remaining ingredients and vegetable
mixture.
Transfer to two greased 11-in. x 7-in. baking dishes. Bake,
uncovered, at 350° for 35-40 minutes or until a knife inserted

2 of 2

Brunch Strata (continued)

Directions (continued)

near the center comes out clean. Let stand for 10 minutes before
serving. Yield: 2 casseroles (8 servings each).

Nutrition Facts: 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.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.