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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty. Ingredients:
3 garlic cloves, minced |
1 large purple onion, sliced |
2 red bell peppers, cut into thin strips |
1 yellow bell pepper, cut into thin strips |
3 tablespoons olive oil, divided |
2 yellow squash, thinly sliced |
2 zucchini, thinly sliced |
1 (8 ounce) package fresh mushrooms, sliced |
6 large eggs |
1/4 cup whipping cream |
2 1/2-3 teaspoons salt |
2 teaspoons fresh ground pepper |
8 slices sandwich bread, cubed |
1 (8 ounce) package cream cheese, cubed |
2 cups shredded swiss cheese |
Directions:
1. Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
2. Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
3. Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
4. Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
5. Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.
6. Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.
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