Classification Information
Key Ingredient: eggs
Preparation: baked
Courses: main, breakfast, brunch
Temperature: hot
Preparation Time: 01:30
Elapsed Time: 01:30
- 3 cloves garlic - minced
- 1 lrg purple onion, sliced
- 3 bell peppers cut into strips -two red and one yellow
- 3 tbsp olive oil, divided
- 2 yellow squash, thinly sliced
- 2 zucchini, thinly sliced
- 1 (8 oz)pkg mushrooms, sliced
- 6 large eggs
- 1/4 cup whipping cream
- 2-1/2 to 3 tsp salt
- 2 tsp freshly ground pepper
- 8 sliced sandwich bread, cubed
- 1 (8 oz)pkg cream cheese,cubed
- 2 cups (8 oz) shredded Swiss cheese
Saute garlic, onion and peppers in 1 tbsp oil in a large skillet until tender. Drain and pat dry - set aside. Saute squash and zucchini in 1 tbsp oil until tender. Drain and pat dry: set aside. Saute mushrooms 1 tbsp oil until tender - and drain and pat dry; set these aside too. Whisk together the eggs, cream and salt in a large bowl. Stir in sauteed vegetables, half the bread cubes, and remaining ingredients. Press remaining bread cubes in bottom of lightly greased 10-inch spring form pan, and place on baking sheet. Pour mixture into pan. Bake at 325~ for about an hour, covering with aluminum foil after 45 minutes to prevent excess browning. Serve warm.
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