"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Brunch Baked Eggs Recipe

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This recipe for Brunch Baked Eggs, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups shredded Monterey Jack cheese (12 oz.)
12 oz. fresh mushrooms, sliced
of a medium onion, chopped
cup sweet red pepper, thinly sliced
cup margarine or butter, melted
8 oz. cooked ham, cut into julienne strips
3 cups shredded Monterey Jack cheese (12 0z.)
8 beaten eggs
1 cup milk
cup all-purpose flour
2 T. snipped fresh chives, basil, tarragon, thyme, or oregano
1 T. snipped parsley

Directions:
Directions:
Sprinkle 3 cups cheese in the bottom of a 9x13x2-inch baking dish.
In a saucepan, cook the mushrooms, onion and red pepper in the margarine or butter till vegetables are tender but not brown; drain well. Place vegetables a top cheese.
Arrange ham strips atop vegetables. Sprinkle remaining 3 cups cheese atop ham. Cover and chill in the refrigerator overnight.
To serve, combine eggs, milk, flour, chives, and parsley. Pour over cheese layer. Bake in a 350-degree oven about 45 minutes. Let stand 10 minutes. Makes 12 servings.

 

 

 

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