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
Brunch Strata
Brunch Strata
Prep Time
45 min
Cook Time
35 min
Yield
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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