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Brunch Egg Bake Recipe

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This recipe for Brunch Egg Bake, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki King
Added: Monday, September 11, 2006


12 ounces shredded Cheddar cheese
12 ounces shredded mozzarella cheese
1 can (4 oz size) sliced mushrooms, drained
1/3 cup sliced green onions
1/2 medium red bell pepper, chopped
1/4 cup butter or margarine, melted
8 ounces cooked ham, cut into fine, julienne strips
1/2 cup all-purpose flour
1 3/4 cup milk
2 tablespoons snipped fresh parsley
8 eggs, beaten

In large bowl, lightly toss cheeses together. Sprinkle half of cheese mixture in ungreased 13x9-inch baking dish.

In medium skillet, cook mushrooms, green onions and red pepper in butter until onions and pepper are tender. Arrange vegetables over cheese. Arrange ham strips over vegetables. Sprinkle remaining cheese over ham.

Heat oven to 350 F. Lightly spoon flour into measuring cup; level off. In large bowl using wire whisk, blend flour, milk, parsley and eggs; pour over layers in baking dish. Bake at 350 F for 35 to 45 minutes or until mixture is set and top is lightly browned. Let stand about 10 minutes.

Cut into squares. Garnish with red pepper and fresh parsley, if desired.

Can be made the night before.




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