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Brunch Egg Bake

 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
12 ServingsPrep: 15 min. Bake: 35 min. + standing

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 Eggland's Best Eggs, lightly beaten
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper

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

2 of 2

Brunch Egg Bake (continued)

Directions (continued)

  • center comes out clean. Let stand 10 minutes before cutting. Yield:
  • 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 322 calories, 21 g fat (12 g saturated fat), 210 mg cholesterol, 823 mg sodium, 10 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.