Breakfast Casserole: Brunch Strata

Made for Christmas 2012

Ingredients

  • 3 Tbls. canola oil
  • 1 c. sliced fresh mushrooms
  • 2 small zucchini, sliced thin and quartered
  • 1 medium onion (sweet or yellow), chopped (about 3/4 cup)
  • 1 small green pepper, chopped (or use an assortment of colored peppers)
  • 1 c. fully cooked ham, cubed or shredded
  • 1 clove garlic, minced
  • 8 oz. pkg. light cream cheese, softened
  • 1/4 c. half-and-half cream (or milk)
  • 6 eggs, lightly beaten
  • 2 c. cubed good quality day-old bread (4 slices)
  • 1-1/2 c. shredded Swiss cheese (or cheddar, if preferred)
  • 1/2 t. salt
  • 1/4 t. freshly ground pepper
  • pinch of red pepper flakes, optional

Instructions

In a large, deep Teflon coated fry pan, heat oil over medium-high heat. Add the vegetables; cook until tender. Add garlic and ham and cook until ham is heated, about 2 minutes. 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 a greased 11x7-inch baking dish. (See Note)

Bake, uncovered at 350 degrees for 40-45 minutes or until knife inserted near center comes out clean.

Let stand 10 minutes before serving.

NOTE: You can also assemble the night before and bake in the morning. Remove from refrigerator and let stand at room temp for 30 minutes before baking.