BRUNCH EGG BAKE

Submitted by: Linda Von Staden Rogers/Keller, Texas (1998)
Daughter of Richie & Elizabeth Engelbach Von Staden



BAKING TIME:
35-45 minutes

OVEN TEMPERATURE:
350F degrees

SIZE OF PAN:
13" x 9" baking dish

INGREDIENTS:
12 ounces (3 cups) shredded cheddar cheese
12 ounces (3 cups) shredded mozzarella cheese
1 jar (4.5 oz.) sliced mushrooms, drained
1/3 cup sliced green onion
1/2 cup medium red bell pepper, chopped
1/4 cup margarine or butter, melted
8 ounces cooked ham, cut into thin juilenne strips
1/2 cup all purpose flour
1 3/4 cup milk
2 tablespoons chopped fresh parsley
8 eggs, beaten

DIRECTIONS:
In a large bowl, combine cheese.
Sprinkle half of cheese mixture in ungreased baking dish.
In medium skillet, cook mushrooms, green onion and bell peppers in margarine until tender.
Arrange vegetable over cheese.
Arrange ham strips over vegetables.
Sprinkle remaining cheese over ham.
In a large bowl, blend flour, milk, parsley and eggs.
Pour over layers in baking dish,
Bake until mixture is set and top is lightly browned.
Let stand 10 minutes.
Cut into squares.
Garnish with bell peppers and fresh parsley, if desired.

TIP: You can prepare ahead, but do not bake. Cover baking dish and refrigerate. One hour before you want to serve-follow baking instructions.

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