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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 16 |
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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 recipeâeveryone will want it! âArlene Butler, Ogden, Utah 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 eggs, lightly beaten |
4 cups cubed day-old bread |
3 cups (12 ounces) shredded cheddar cheese |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
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.
2. In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.
3. Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 2 casseroles (8 servings each).
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