Festive Baked Eggs
This super cheesy baked egg casserole is easy to make, and is delicious enough to serve for special breakfasts, brunches and dinners!
Ingredients
| Shredded monterey jack cheese | 6 Cup (96 tbs) , divided | |
| Sliced mushrooms | 3/4 Pound | |
| Onion | 1/2 Cup (8 tbs) , chopped | |
| Red and green bell pepper | 3/8 Cup (6 tbs) , thinly sliced | |
| Butter | 1/4 Cup (4 tbs) | |
| Cooked ham | 1/2 Pound , cut into thin stris | |
| Eggs | 8 , beaten | |
| Milk | 1 3/4 Cup (28 tbs) | |
| All purpose flour | 1/2 Cup (8 tbs) | |
| Fresh thyme | 2 Tablespoon , snipped (chives, basil or oregano) | |
| Fresh parsley | 1 Tablespoon , snipped |
Directions
GETTING READY
1. Preheat the oven to 350 F.
2. In a 9” x 13” lightly greased deep baking pan, sprinkle 3 cups of cheese and set aside.
MAKING
3. In a large saucepan over medium heat, heat butter and cook mushroom, onion, and pepper, until tender.
4. Take the vegetable off the heat, drain them and spoon over grated cheese.
5. Spread the ham strips all over the vegetables and sprinkle with remaining cheese.
6. In a bowl, put together, eggs, milk and flour and beat well until smooth.
7. Mix in some chopped thyme and parsley and beat until well mixed.
8. Stream the egg mixture over the cheese, stir light if desired and bake in oven for 45 minutes or until eggs are set and cheese melts.
SERVING
9. Serve hot as desired.
Recipe Summary
Nutrition Facts
Serving size
Calories 377Calories from Fat 243
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol
Sodium 451 mg18.79%
Total Carbohydrates 9 g3%
Dietary Fiber %
Sugars 2 g
Protein 23 g46%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
