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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


  • 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 King Arthur Unbleached All-Purpose Flour
  • 1-3/4 cups milk
  • 8 eggs, lightly 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.
  • 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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Brunch Egg Bake (continued)

Directions (continued)

  • 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.
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.