Breakfast recipes can sometimes become a bland mix of eggs, potatoes and breakfast meats that end up slowing you down more than energizing you for day. This delicious breakfast bake however, is filled with fresh seasonal vegetables for the tasty nutrients you need for the day and Italian bread to fill you until lunch. You even cut the calories in this recipe by using egg substitutes.
Brunch strata is a cheesy vegetable dish with a little bit of creaminess. Its many ingredients give out various tastes and qualities.
It is a breakfast/brunch dish which can be served with salad to serve as a light afternoon or evening meal. You may do away with the ham for a vegetarian version.
3 cups sliced fresh mushrooms
3 cups chopped zucchini
2 cups cooked ham, cubed
1 1/2 cups chopped onions
1 1/2 cups chopped green pepper
2 garlic cloves, minced
1/3 cup vegetable oil
2 8oz. packages cream cheese, softened
1/2 cup half-and-half cream
4 cups day-old bread, cubed
3 cups shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for two to three minutes or until fragrant and the onions are soft. Add the mushrooms, zucchini, ham and green peppers. Cook them for six to eight minutes or until the vegetables are tender, but crunchy. Transfer them on a plate with paper towels to drain the excess oil. Set aside.
Place the cream cheese and cheese in a large mixing bowl. Beat it by hand or using an electric mixer until it becomes smooth. Gradually beat in the eggs. Add the bread, Cheddar cheese and the sautéed vegetables.
Season it with salt and pepper to taste.
Grease two 11x7x2 baking pans or dishes. Transfer the vegetable mixture into these greased pans. Bake them uncovered for 30-40 minutes at 350F or until a small knife comes out clean and the top is golden brown. Remove from the oven and let stand for 10 minutes before serving.
Image from: ImNotQuiteJack