|This makes for the ultimate breakfast or brunch, |
and it's so very easy to prepare...
Prep: 15 Mins. |
Bake: 25 to 30 Mins.
Posted by Sandra
1 tablespoon vegetable oil
1 cup crimini mushrooms, sliced (or button mushrooms)
1 cup chopped zucchini
1 cup fully cooked ham, cubed
2 green onions, roughly chopped
½ cup red bell pepper, chopped
1 small garlic clove, minced
1 (8 oz. pkg.) cream cheese, at room temp.
1/4 cup heavy cream
2 cups cubed whole wheat bread, crust removed, cut into ½” cubes
1 cup cheddar cheese, shredded
1 tablespoon sun-dried tomatoes, finely chopped
1 tablespoon fresh basil, chopped (and whole leaves for garnish)
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
Preheat the oven to 350 degrees. Prepare a 10” round by 2” deep casserole dish (or a 9”x12” rectangle baking dish) sprayed with oil, and set aside.
Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and saute the crimini mushrooms, zucchini, ham, green onions, red pepper, and garlic, just until vegetables are tender for about 3 to 4 minutes, and remove from heat.
In a medium-mixing bowl, whisk the cream cheese and heavy cream until smooth, and then add the eggs and mix to combine. With a spoon, fold in the bread, cheese, sun-dried tomatoes, basil, kosher salt, and ground pepper, including the vegetable mixture.
Pour into the prepared baking dish. Bake, uncovered, for 25 to 30 minutes, or until a knife inserted in center comes out clean. Let stand for 10 minutes to set before serving, and cut into serving-sized pieces. Garnish with fresh basil leaves. - Enjoy!
Tips: I like to serve the Breakfast Strata with wedges of fresh cantaloupe, and fruit juice - oh, and any leftovers are great reheated!
Also, this is a brunch favorite, so you might wish to double the recipe and bake it in two baking pans for special occasions.