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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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For those who like their eggs gussied up a bit. One of my husband's favorites. Ingredients:
1 cup sliced fresh mushrooms |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 cup chopped unpeeled zucchini |
1 teaspoon minced garlic |
2 tablespoons salad oil |
5 eggs |
1/3 cup light cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups soft bread cubes, lightly packed (about 3 slices) |
1 (8 ounce) package cream cheese, cut into cubes |
4 ounces shredded sharp cheddar cheese (1 cup) |
Directions:
1. Preheat oven to 350°F.
2. In a large skillet sauté mushrooms, onion, green pepper, zucchini, and garlic in oil until crisp tender.
3. Beat eggs with cream, salt, and pepper.
4. Add mushroom mixture to a bowl with the bread cubes, cream cheese, and cheddar cheese.
5. Stir thoroughly, but gently, so that cream cheese cubes are left in shape.
6. Pour into a well greased 9-inch pie plate.
7. Bake for 30 minutes, or until set in the center.
8. Cool for 10 minutes before cutting into wedges.
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