Monday, July 26, 2010

Brunch Egg Bake

I am on vacation this week!  It was so fun to have friends over for brunch today.  I made this egg dish, which is wonderful for breakfast, lunch, or dinner.  See the beatiful roses in the background?  A gift from our friend, Laura. 

3 cups (12-ounces) shredded cheddar cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese
1 jar (4.5 ounces) sliced mushrooms (I used fresh)
1/2 cup chopped sweet red pepper
1/3 cup sliced green onions
2 tablespoons butter
2 cups diced fully cooked ham
1/2 cup all-purpose flour
1 3/4 cups milk
8 eggs, beaten
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper

Combine the cheeses; place 3 cups in an ungreased 13-inch x 9-inch x 2-inch glass baking dish and set aside.

In a large skillet, sauté the mushrooms, red pepper and onions in butter until tender; drain. Spoon them into the baking dish. Sprinkle with ham and remaining cheeses.

In a large bowl, whisk flour and milk until smooth; stir in the eggs, parsley, salt, basil, and pepper until blended. Slowly pour over cheeses. Bake uncovered at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. 12 servings.

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