Brunch Egg Bake Recipe
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
1/3 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 inch x 9 inch x 2 inch baking dish. Set aside.
In a large skillet, saute the mushrooms and onions in butter until tender. Drain. Spoon into the 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 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before cutting.
12 servings
