"The belly rules the mind."--Spanish Proverb

EGG BAKE - Gloria Beresford Combs Recipe

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This recipe for EGG BAKE - Gloria Beresford Combs, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. (12 oz.) Shredded Cheddar Cheese
3 c. (12 oz.) Shredded Mozzarella Cheese
1 Jar (4-1/2 oz.) Sliced Mushrooms, drained
1/3 c. Green Onions, sliced
1/2 c. Red Pepper, chopped
2 Tbsp. Butter
2 c. Diced Fully Cooked Ham
8 Eggs
1-3/4 c. Milk
1/2 c. Flour
2 Tbsp. Fresh Parsley, minced
1/2 tsp. Dried Basil
1/2 tsp. Salt
1/4 tsp. Pepper

Directions:
Directions:
Combine cheeses; place 3 cups in an ungreased 13x9 baking dish and set aside. In medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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