"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Egg Bake Recipe

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This recipe for Egg Bake, by , is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 cups shredded Cheddar cheese
4 cups shredded mozzarella cheese
1/4 cup butter
2 (4.5 ounce) jars sliced mushrooms, drained
2/3 cup sliced green onions
1 cup chopped red bell pepper
4 cups diced fully cooked ham

16 eggs
3-1/2 cups milk
1 cup all-purpose flour
1/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Combine Cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9x13-inch baking dish.
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.
Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.
Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1:00~1:15

 

 

 

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