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
1/2 c. flour
2 T. minced fresh parsley
1/2 t. dried basil
1/2 t. salt
1/4 t. pepper
1 3/4 c. milk
8 eggs

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 one, even our mushroom haters. I've used fresh basil instead of dried when I had it handy and just increased the amount.