La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/3818/
Brunch Egg Bake
Yield: 12 serving
Ingredients
| 3 |
cups |
shredded cheddar cheese
|
|
|
| 3 |
cups |
shredded mozzarella cheese
|
|
|
| 1 |
jar |
(4.5 oz.) sliced mushrooms, drained
|
|
|
| 1/3 |
cup |
sliced green onions
|
|
|
| 1/2 |
cup |
chopped sweet red pepper
|
|
|
| 2 |
tablespoons |
butter
|
|
|
| 2 |
cups |
fully cooked diced ham
|
|
|
| 8 |
|
eggs
|
|
|
| 1 3/4 |
cups |
milk
|
|
|
| 1/2 |
cup |
flour
|
|
|
| 2 |
tablespoons |
minced parsley
|
|
|
| 1/2 |
teaspoon |
dried basil
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
pepper
|
|
|
Directions:
Combine cheeses; place 3 cups in an ungreased 13x9 inch 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 degrees for 35-40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/3818/