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BRUNCH EGG BAKE

Source of Recipe

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List of Ingredients

12 oz shredded Cheddar cheese (3 cups)
12 oz shredded mozzarella cheese (3 cups)
1 jar or can (4 oz) sliced mushrooms, drained (see note)
1/3 cup sliced green onions
1/2 medium red bell pepper, chopped
1/4 cup butter or margarine, melted
8 oz cooked ham, cut into fine, julienne strips 1/2 cup all-purpose flour
1-3/4 cups milk
2 T snipped fresh parsley
8 eggs, beaten



Recipe

In large bowl, lightly toss cheeses together. Sprinkle half of cheese mixture in ungreased 13x9-inch baking dish. In medium skillet, cook mushrooms, green onions and red pepper in butter until onions and pepper are tender. Arrange vegetables over cheese. Arrange ham strips over vegetables. Sprinkle remaining cheese over ham. (*) Heat oven to 350
F. Lightly spoon flour into measuring cup; level off. In large bowl using wire whisk, blend flour, milk, parsley and eggs; pour over layers in baking dish. Bake at 350 F for 35 to 45 mins or until mixture is set and top is lightly browned. Let stand about 10 mins. Cut into squares.
Garnish with red pepper and fresh parsley, if desired.
Makes 12 servings. (*) To make ahead, prepare to this point; cover and refrigerate.