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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Brunch Egg Bake Recipe

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This recipe for Brunch Egg Bake is from Jami's Family & Friends Cookbook 2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. Shredded Cheddar cheese
2 c. Shredded Mozzarella cheese
2 Tbsp. Butter
1 (4.5 ounce) jar sliced mushrooms, drained. Optional
1/3 c. Sliced green onions
1/2 c. Chopped red bell pepper
2 c. Diced fully cooked ham
8 Eggs
1 3/4 c. All-purpose flour
2 Tbsp. Minced fresh parsley
1/2 tsp. Dried Basil
1/2 tsp. Salt
1/4 tsp. Ground black pepper
Directions:
Directions:
Preheat oven to 350º
1. Combine Cheddar and Mozzarella cheeses in a small bowl; place 3 c. Cheese mixture into a 9x13 baking dish.
2. Melt butter in a large skillet over a medium heat; cook and stir mushrooms, onions & red peppers until vegetables are tender, about 5 minutes; drain. Spread vegetables over cheese mixture. Top mushroom mixture with ham; sprinkle with remaining 1 c. Cheese mixture.
3. Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt and pepper. Slowly pour egg mixture into baking dish.
4. Bake in preheated oven until knife inserted near the center comes out clean, 35-40 minutes.
Let stand 10 minutes before cutting.

 

 

 

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