“This recipe comes from Jane and Michael Stern. It's a great way to use bounty from your veggie garden. Served with muffins and fruit, it makes a wonderful breakfast or brunch.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute zucchini, mushrooms, bell pepper, onion, and garlic in oil until soft. Cool.
  2. Preheat oven to 350ºF.
  3. Beat eggs and cream together in a large bowl. Add cream cheese in small bits. Add bread, cheddar, and cooled vegetables. Add salt and pepper.
  4. Pour mixture into a well buttered 10 inch springform pan.
  5. Bake 55 minutes. Let stand 10-15 minutes before serving.

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