Brunch Strata

"Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It adds appeal to a breakfast or lunch buffet and cuts easily, too. Enough for a crowd or cut the recipe in halve as this recipe makes 2 casseroles(8 servings each)."
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Ready In:
1hr 20mins




  • In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers, and garlic in olive oil until vegetables are tender; drain and pat dry; and set aside.
  • In a large mixing bowl; beat cream cheese and cream until smooth; beat in eggs.
  • Stir in bread, cheese, salt, pepper and vegetable mixture.
  • Pour into TWO (2) greased 11-inch x 7-inch x 2-inch baking dishes.
  • Bake, uncovered at 350 degrees for 35 to 40 minutes or until knife inserted in center comes out clean.
  • Let stand 10 minutes before serving.
  • Note: Vegetables & ham can be prepared the day before, also cream cheese, cream & eggs, refrigerate; Then put together before baking.

Questions & Replies

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  1. Melissa B.
    We have made this for Christmas morning 5 years now. We absolutely love it and so do our guests- some of them are picky too! We've always started by sticking to the recipe but depending on the year we've actually had to whip up more mid-morning. We've substituted and/or added different vegetables like spinach and potato and also done the same with the meat. Ham is my favorite but it's good with bacon and sausage too. Love, love, love this recipe!
  2. Mustang Sally 54269
    Originally found this on another web site. A nice change to see a Strata that doesn't require it to sit overnight. I didn't change much on the recipe, just sub'd yogurt for the cream & figured out some ingredients based on weight vs liquid quantity (ie. 3/4 cup mushrooms = 3 oz). I also sub'd some egg substitute for part of the egg requirement (ie. for 4 servings the amt for me was about 3/4 cup combined total). Sometimes I will use buns for the bread and it works good also. Tasty recipe & worth trying.
  3. Jaime Burris
    This was so good. I served at my bunco group and everyone loved it. I had to make copies of the recipe.



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