Breakfast casserole2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sliced fresh mushrooms |
| ⅔ | cup | Onion; chopped |
| ⅔ | cup | Green pepper; chopped |
| 1 | cup | Unpared zucchini; chopped |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Vegetable oil |
| 5 | Eggs | |
| ⅓ | cup | Light cream |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1½ | cup | Soft bread cubes |
| 8 | ounces | Cream cheese; cut in 1/2 cubes |
| 1 | cup | Cheddar cheese; shredded |
Directions
Saute mushrooms, onion, green, pepper, zucchini and garlic in oil until crisp tender.
Beat eggs w/cream, salt & pepper; add mushroom mixture and cheddar cheese; stir thoroughly but lightly so cream cheese cubes are intact.
Pour into well-greased 9-inch pie plate. Bake 350 degrees - 45 minutes or until set in center & browned.
Cool 5 - 10 minutes before cutting into wedges.
Note: Chop vegetables to ¼ - ½ inch pieces.
Recipe by: Pauline Jensen
Posted to MasterCook Digest V1 #409 by Suzy Wert <SuzyWert@...> on Januy,, ary 19, 1998