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.