Breakfast Castle Casserole
INGREDIENTS:
1 c Sliced fresh mushrooms
2/3 c Onion; chopped
2/3 c Green pepper; chopped
1 c Unpared zucchini; chopped
1 ts Minced garlic
2 tb Vegetable oil
5 Eggs
1/3 c Light cream
1/2 ts Salt
1 ds Pepper
1 1/2 c Soft bread cubes
8 oz Cream cheese; cut in 1/2
-cubes
1 c Cheddar cheese; shredded
1 c Sliced fresh mushrooms
2/3 c Onion; chopped
2/3 c Green pepper; chopped
1 c Unpared zucchini; chopped
1 ts Minced garlic
2 tb Vegetable oil
5 Eggs
1/3 c Light cream
1/2 ts Salt
1 ds Pepper
1 1/2 c Soft bread cubes
8 oz Cream cheese; cut in 1/2
-cubes
1 c Cheddar cheese; shredded
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 1/4 -
1/2 inch pieces.
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 1/4 -
1/2 inch pieces.