Brunch Egg Bake



2 cups shredded Cheddar cheese

2 cups shredded mozzarella cheese

  • 2 tablespoons butter

    1 (4.5 ounce) jar sliced mushrooms, drained

    1/3 cup sliced green onions

    1/2 cup chopped red bell pepper

    2 cups diced fully cooked ham

    8 eggs

    1 3/4 cups milk

    1/2 cup all-purpose flour

    2 tablespoons minced fresh parsley

    1/2 teaspoon dried basil

    1/2 teaspoon salt

    1/4 teaspoon ground black pepper






  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine Cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9x13-inch baking dish.
  3. Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain. Spread vegetables over cheese mixture. Top mushroom mixture with ham; sprinkle with remaining 1 cup cheese mixture.
  4. Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.
  5. Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.