Brunch Egg Bake
 
By: Donna High

3 cups shredded cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 oz) jar sliced mushrooms, drained (chop if you'd like)
1/3 cup sliced green onion
1/2 med. Red bell pepper, chopped
1/4 cup butter (1/2 stick)
8 oz. cooked ham, cut into thin strips
1/2 cup all purpose flour
1 and 3/4 cup milk
2 T. chopped parsley
8 eggs beaten

In large bowl, combine cheeses and mix. Sprinkle half of cheese mixture in ungreased 9 x 13 inch baking dish. In microwave-safe bowl, combine mushrooms, green onion and bell pepper with butter. Microwave on high for 3 minutes - stir - and then for 3 minutes more. Arrange vegetables over cheese. Top with ham strips and sprinkle with the remaining cheese.

In large bowl, blend flour, milk, parsley and eggs. Pour over layers in baking dish. Bake in 350 degree oven for 35 to 40 minutes or until mixture is set and top is lightly browned. Makes 12 servings.

TIP: Assemble without egg mixture day before, then add egg and cook in the morning.

You can substitute any vegetables for the ham. I like spinach or broccoli.

I got this recipe from my friend Laura Byers.