Brunch Egg Bake

• Meat

  • 2 cups Ham, fully cooked

• Produce

  • 1/2 tsp Basil, dried
  • 1/3 cup Green onions
  • 1 jar Mushrooms
  • 2 tbsp Parsley, fresh

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Pepper
  • 1/2 cup Red pepper, sweet
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 3 cups Cheddar cheese
  • 1 3/4 cups Milk
  • 3 cups Mozzarella cheese, part skim

Found on tasteofhome.com

Description

Ingredients

• 3 cups (12 ounces) shredded cheddar cheese
• 3 cups (12 ounces) shredded part-skim mozzarella cheese
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/2 cup chopped sweet red pepper
• 1/3 cup sliced green onions
• 2 tablespoons butter
• 2 cups diced fully cooked ham
• 1/2 cup all-purpose flour
• 1-3/4 cups milk
• 8 large eggs, lightly beaten
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper

Directions

• Directions Preheat oven to 350°. Combine cheeses; place 3 cups in an ungreased 13x9-in. baking dish and set aside. In a large skillet, saute mushrooms, red pepper and onions in butter until tender; drain. Spoon into baking dish. Sprinkle with ham and remaining cheeses. In a large bowl, whisk flour and milk until smooth; stir in eggs, parsley, salt, basil and pepper until blended. Slowly pour over cheeses. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings. Originally published as Brunch Egg Bake in Reminisce March/April 1996, p47 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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