10 eggs
1 8 ounce package cream cheese
3-4 slices whole wheat bread, cubed
1 cup milk
1 cup shredded Cheddar cheese
1/2 tsp dry mustard
1/4 red pepper sauce
1/2 tsp salt
1 8 ounce package cream cheese
3-4 slices whole wheat bread, cubed
1 cup milk
1 cup shredded Cheddar cheese
1/2 tsp dry mustard
1/4 red pepper sauce
1/2 tsp salt
1/4 tsp pepper
2-3 TBS vegetable oil
1 1/2 cups chopped zucchini
8 oz. sliced fresh mushrooms
1 chopped onion
3/4 cup chopped red or green pepper
1-2 cloves garlic, minced
In pan, saute zucchini, onion, mushroom, garlic, peppers in oil, just until tender. Mix eggs and milk together. Lightly grease a 13x9inch pan. Add cubed bread. Tear cream cheese into pieces atop the bread.
2-3 TBS vegetable oil
1 1/2 cups chopped zucchini
8 oz. sliced fresh mushrooms
1 chopped onion
3/4 cup chopped red or green pepper
1-2 cloves garlic, minced
In pan, saute zucchini, onion, mushroom, garlic, peppers in oil, just until tender. Mix eggs and milk together. Lightly grease a 13x9inch pan. Add cubed bread. Tear cream cheese into pieces atop the bread.
Add vegetables, top with cheese. Pour egg mixture over all. Bake at 350 degrees for 40-45 minutes. Let stand 5 minutes before serving. If desired, the casserole can be refrigerated overnight. Place in preheated oven and bake 45 minutes to an hour.
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