You are here

Brunch Egg Bake

Country.Chef's picture
  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)
  Butter/Margarine 2 Tablespoon
  Diced fully cooked ham 2 Cup (32 tbs)
  Eggs 8
  Milk 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Minced parsley 2 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 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

Recipe Summary


Rate It

Your rating: None
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4623 Calories from Fat 2908

% Daily Value*

Total Fat 327 g502.6%

Saturated Fat 174.7 g873.3%

Trans Fat 0 g

Cholesterol 2782.5 mg927.5%

Sodium 6195.8 mg258.2%

Total Carbohydrates 79 g26.3%

Dietary Fiber 7.5 g30.1%

Sugars 20.5 g

Protein 321 g642.6%

Vitamin A 354.2% Vitamin C 278%

Calcium 476.3% Iron 112.6%

*Based on a 2000 Calorie diet

Brunch Egg Bake Recipe