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Brunch Strata

Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It looks irresistible on a breakfast or lunch buffet, and it’s easy to cut into neat squares. Make sure you bring the recipe—everyone will want it! —Arlene Butler, Ogden, Utah
  • Total Time
    Prep: 45 min. Bake: 35 min. + standing
  • Makes
    2 casseroles (8 servings each)

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 large eggs, lightly beaten
  • 4 cups cubed day-old bread
  • 3 cups 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 11x7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 299 calories, 22g fat (10g saturated fat), 211mg cholesterol, 641mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 15g protein.

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