I labeled this a breakfast dish because I think it would be perfect for brunch but we thoroughly enjoyed it for dinner!
1-1/2 cups sliced fresh mushrooms
1-1/2 cups chopped zucchini
1 cup cubed fully cooked ham
3/4 cup chopped onions
3/4 cup chopped green pepper
1 garlic cloves, minced
2 tablespoons and 2 teaspoons vegetable oil
1 (8 ounce) package cream cheese, softened
1/4 cup half-and-half cream
2 cups cubed day-old bread
1-1/2 cups shredded Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 16 servings.
In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.
Pour into a greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.