Brunch Egg Bake
|Shredded cheddar cheese||12 Ounce (3 Cups)|
|Shredded mozzarella cheese||12 Ounce (3 Cups)|
|Sliced mushrooms||4 1⁄2 Ounce, drained (1 Jar)|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Diced fully cooked ham||2 Cup (32 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
Combine cheeses; place 3 cups in an ungreased 13-in.x 9-in.x 2-in.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° for 35-40 minutes or until a knife inserted near the center comes out clean.
Let stand 10 minutes before cutting