Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/3818/
Brunch Egg Bake
Yield: 12 serving
Ingredients
| 3 | cups | shredded cheddar cheese | |
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| 3 | cups | shredded mozzarella cheese | |
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| 1 | jar | (4.5 oz.) sliced mushrooms, drained | |
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| 1/3 | cup | sliced green onions | |
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| 1/2 | cup | chopped sweet red pepper | |
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| 2 | tablespoons | butter | |
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| 2 | cups | fully cooked diced ham | |
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| 8 | eggs | ||
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| 1 3/4 | cups | milk | |
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| 1/2 | cup | flour | |
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| 2 | tablespoons | minced parsley | |
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| 1/2 | teaspoon | dried basil | |
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| 1/2 | teaspoon | salt | |
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| 1/2 | teaspoon | pepper | |
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Directions:
Combine cheeses; place 3 cups in an ungreased 13x9 inch baking dish and set aside.
In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese.
In a bowl, beat eggs; add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese.
Bake at 350 degrees for 35-40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Please note that some ingredients and brands may not be available in every store.
Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/3818/
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