BRUNCH EGG BAKE
It wouldn't be Easter at our house without this dish on our brunch table. It's a favorite of mine -- not only because it's so delicious, but because most of it is put together the night before. Added note: The amount of cheee is correct in this recipe. I know it's a lot, but it's indeed correct.
Provided by Bobbie
Categories Breakfast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, lightly toss cheeses together.
- Sprinkle half the cheese mixture in an ungreased 13x9 baking dish.
- In a medium skillet, cook mushrooms, green onions and red pepper in butter/margarine until onions and pepper are tender.
- Arrange vegetable mixture over cheese. Arrange ham strips over vegetables. Sprinkle remaining cheese over ham.*.
- Heat oven to 350.
- Lightly spoon flour into measuring cup; level off.
- In large bowl, using a wire whisk (or can use electric mixer), blend flour, milk, parsley and eggs.
- Pour over layers in baking dish.
- Bake at 350 for 35 to 45 minutes or until mixture is set and top is lightly browned (I find I have to bake mine at least 45 minutes).
- Let stand about 10 minutes before cutting into squares.
- *To make ahead, prepare to this point, cover and refrigerate.
Nutrition Facts : Calories 379.1, Fat 27.5, SaturatedFat 15.2, Cholesterol 225.7, Sodium 455.2, Carbohydrate 7.8, Fiber 0.5, Sugar 1.2, Protein 24.7
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