Ingredients
1/3 cup canola oil1/2 pound sliced fresh mushrooms3 small zucchini, chopped2 medium onions, chopped (about 1-1/2 cups)1 medium green pepper, chopped2 cups cubed fully cooked ham2 garlic cloves, minced2 packages (8 ounces each) cream cheese, softened1/2 cup half-and-half cream12 large eggs, lightly beaten4 cups cubed day-old bread3 cups shredded cheddar cheese1 teaspoon salt1/2 teaspoon pepper
Preparation
In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry.
In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.
Transfer to two greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
