Brunch Egg Bake
HERE'S an easy, tasty dish to make for company that still allows you to spend plenty of time with your guests.
I grew up in the heart of Pennsylvania Dutch Country, and food was always the center of attention at our family get-togethers. We think brunch is the best meal of the day to gather and enjoy.
-Gloria Rohlfing, York, Pennsylvania
SERVINGS
|
12
|
CATEGORY
|
Breakfast/Brunch
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
35 min.
|
TOTAL
|
50 min.
|
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 eggs, beaten
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
DIRECTIONS
Combine the cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside.
In a large skillet, saute the 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 the eggs, parsley, salt, basil and pepper until blended. Slowly pour over cheeses.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.