Printable | Taste of Home

Brunch Egg Bake

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

Printed from tasteofhome.com May 17, 2008

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Brunch Egg Bake cont.

1/4 teaspoon pepper

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.