Springfield Cash & Carry Recipes
https://3292.shurfinestores.com/Recipes/Detail/3818/Brunch_Egg_Bake
Brunch Egg Bake
Yield: 12 serving
Ingredients
| 3 |
cups |
shredded cheddar cheese
|
|
|
| 3 |
cups |
shredded mozzarella cheese
|
|
|
| 1 |
jar |
(4.5 oz.) sliced mushrooms, drained
|
|
|
| 1/3 |
cup |
sliced green onions
|
|
|
| 1/2 |
cup |
chopped sweet red pepper
|
|
|
| 2 |
tablespoons |
butter
|
|
|
| 2 |
cups |
fully cooked diced ham
|
|
|
| 8 |
|
eggs
|
|
|
| 1 3/4 |
cups |
milk
|
|
|
| 1/2 |
cup |
flour
|
|
|
| 2 |
tablespoons |
minced parsley
|
|
|
| 1/2 |
teaspoon |
dried basil
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
pepper
|
|
|
Directions:
Combine cheeses; place 3 cups in an ungreased 13x9 inch baking dish and set aside.
In a 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 degrees for 35-40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Please note that some ingredients and brands may not be available in every store.
Springfield Cash & Carry Recipes
https://3292.shurfinestores.com/Recipes/Detail/3818/Brunch_Egg_Bake