Sunday, June 16, 2013

BRUNCH EGG BAKE

~ adapted from allrecipes

2 c. shredded cheddar
2 c. shredded mozzarella
2 T. butter
4 oz. chopped mushrooms
1/3 c. sliced green onions
1/2 c. chopped red bell pepper
2 c. diced cooked ham
8 eggs
1 3/4 c. milk
1/2 c. flour
2 T. minced fresh parsley
1/2 t. dried basil
1/2 t. salt
1/4 t. pepper

Preheat oven to 350 degrees.  Combine cheeses in a bowl, then place three cups of the mixture in the bottom of a 9x13-inch pan.

Melt butter over medium heat in a large skillet.  Add mushrooms, green onions, and bell pepper, stirring until vegetables are tender; drain.  Spread vegetables over cheese in pan, top with ham, then sprinkle with remaining cheese.

In a mixing bowl, combine flour, parsley, basil, salt, and pepper.  Slowly add milk, pouring a little at a time and whisking until smooth before adding more.  Beat in eggs.  Pour egg mixture into baking pan.

Bake 35-40 minutes, or until toothpick inserted in the center comes out clean.  Let sit for 10 minutes before serving.

Notes:  I wanted a breakfast casserole that didn't have bread or potatoes and everyone loves this, even our mushroom haters.  I've used fresh basil instead of dried when I had it handy, just increased the amount.


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