SOFT & CHEESY BREAKFAST CASSEROLE

Soft & Cheesy Breakfast Casserole image

Provided by Childrens Minister

Categories Breakfast

Time 1h10m

Yield 12 squares or portions, 12 serving(s)

Number Of Ingredients 11

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12 ounces shredded mozzarella cheese
12 ounces shredded colby-monterey jack cheese
6 ounces sliced mushrooms, drained
1/3 cup chopped green onion
1/2 medium red bell pepper, chopped
1/4 cup margarine or 1/4 cup butter, melted
8 ounces julienned ham or 8 ounces sausage, cooked and crumbled
1/2 cup all-purpose flour
1 3/4 cups milk
2 tablespoons fresh parsley, chopped
8 eggs, beaten (you can use egg substitute accordingly)

Steps:

Preheat oven to 350°F.
Place cheese in a large bowl and toss to combine.
Place half of the cheese blend in the bottom of a 13x9 casserole and spread evenly.
In a medium skillet, melt butter, add mushrooms, green onions, and peppers cooking until onion and pepper are tender.
Arrange vegetables over cheese evenly.
Arrange ham or sausage over vegetables evenly.
Add remaining cheese evenly over meat.
Lightly spoon flour into measuring cup; level off.
in a large bowl using wire whisk, blend flour, milk, parsley, and eggs; pour over layers in dish.
Bake at 350°F for 45 minutes or until set and lightly brown.
Let stand for 10 minutes (to let egg and cheese set).
Cut into squares.
NOTE: To make ahead, complete recipe upto adding Custard mixture.
Stop after topping with last half of cheese.
Cover and place in refrigerator over night.
Next morning prepare custard and bake accordingly.