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Brunch Egg Bake
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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
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
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |