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Brunch Strata

 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 Eggland's Best 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).
Nutritional 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.