Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It adds appeal to an Easter breakfast or lunch buffet and cuts easily, too. Make sure you bring the recipe—everyone will want it!
What You Need:
(Makes: 2 casseroles -8 servings each)
1/3 cup of canola oil
1/2 pound of sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups of cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) of cream cheese, softened
1/2 cup of half-and-half cream
12 eggs, lightly beaten
4 cups of cubed day-old bread
3 cups (12 ounces) of shredded cheddar cheese
1 teaspoon of salt
1/2 teaspoon of pepper
What to Do:
STEP 1) In a Dutch oven, heat the 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.
STEP 2) In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.
STEP 3) Transfer to two greased 11x7 inch baking dishes. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
STEP 4) Happy Easter & enjoy!