Brunch Strata
TOTAL TIME: Prep: 45 min. Bake: 35 min. + standing
YIELD: 2 casseroles (8 servings each).
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
Ingredients
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1/3 cup canola oil
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1/2 pound sliced fresh mushrooms
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3 small zucchini, chopped
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2 medium onions, chopped (about 1-1/2 cups)
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1 medium green pepper, chopped
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2 cups cubed fully cooked ham
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2 garlic cloves, minced
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2 packages (8 ounces each) cream cheese, softened
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1/2 cup half-and-half cream
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12 large eggs, lightly beaten
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4 cups cubed day-old bread
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3 cups shredded cheddar cheese
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1 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
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.
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2.
In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.
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3.
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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