Italian Ricotta Breakfast Casserole

Name: Italian Ricotta Breakfast Casserole
Ingredients: approximately half a loaf rustic bread cut into 1" cubes; 1 zucchini shredded and squeezed dry (about 1 cup); 1 small onion, chopped and saute'ed in 1 tablespoon butter; 1/2 a medium sized jar of roasted red peppers, drained, cut into 1/2" pieces and blotted with paper towel; 2 medium tomatoes, seeded and coarsely chopped; 3 slices prosciutto or 4 slices bacon chopped, fried and blotted with paper towel; 1- 1 1/2 cup shredded Parmesan cheese; chopped fresh basil; 6 eggs; 1 cup ricotta cheese; 2/3 cup milk or coffee cream; 1 tablespoon Worcestershire sauce; 1/2 - 1 teaspoon salt; pepper

Italian Ricotta Breakfast Casserole was pinched from <a href="http://www.mennonitegirlscancook.ca/2014/02/italian-ricotta-breakfast-casserole.html?utm_source=feedburner" target="_blank">www.mennonitegirlscancook.ca.</a>

INGREDIENTS

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approximately half a loaf rustic bread cut into 1" cubes

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1 zucchini shredded and squeezed dry (about 1 cup)

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1 small onion, chopped and saute'ed in 1 tablespoon butter

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1/2 a medium sized jar of roasted red peppers, drained, cut into 1/2" pieces and blotted with paper towel

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2 medium tomatoes, seeded and coarsely chopped

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3 slices prosciutto or 4 slices bacon chopped, fried and blotted with paper towel

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1- 1 1/2 cup shredded Parmesan cheese

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chopped fresh basil

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6 eggs

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1 cup ricotta cheese

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2/3 cup milk or coffee cream

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1 tablespoon Worcestershire sauce

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1/2 - 1 teaspoon salt

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pepper

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