Brunch Strata

4.8
(346)

Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It adds appeal to a breakfast or lunch buffet and cuts easily, too. Make sure you bring the recipe--everyone will want it! --Arlene Butler, Ogden, Utah

5
5
5
5
Prep Time:
45 mins
Cook Time:
35 mins
Total Time:
1 hrs 20 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 3 cups sliced fresh mushrooms

  • 3 cups chopped zucchini

  • 2 cups cubed fully cooked ham

  • 1 ½ cups chopped onions

  • 1 ½ cups chopped green pepper

  • 2 garlic cloves, minced

  • cup vegetable oil

  • 2 (8 ounce) packages cream cheese, softened

  • ½ cup half-and-half cream

  • 12 eggs

  • 4 cups cubed day-old bread

  • 3 cups shredded Cheddar cheese

  • 1 teaspoon salt

  • ½ teaspoon pepper

Directions

  1. In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.

  2. In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.

  3. Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.