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I am always on the look out for different egg bake recipe’s. Joyce Jorgenson served this dish at a brunch at her home and shared the recipe with me. Its nice to have one that doesn’t call for bread and if you used a different kind of flour other than wheat it would be glutton free. It was fast to put together, I made it for our Easter breakfast at church, I hope that you enjoy it too!
Overnight Brunch Egg Bake 24 oz. ( 6 cups) shredded colby/monterey jack cheese blend. ( That is 3 pkg.) 2 tablespoons margarine or butter 1/3 cup sliced green onions 1/2 medium red bell pepper, chopped 1 jar ( 4.5 oz.) sliced mushrooms, drained 8 oz. cooked ham, cubed or cut into thin bite-sized strips 8 eggs 1/2 cup all-purpose flour 2 tablespoons chopped fresh parsley 1 3/4 cups milk Chopped fresh parsley, if desired Spray 13x9 inch baking dish with nonstick cooking spray. Sprinkle half of cheese evenly on bottom. Melt butter in medium skillet over medium heat. Add onions, bell pepper and mushrooms. Cook until onions and peppers are tender. Arrange vegetables over cheese, top with ham. Sprinkle remaining cheese over ham. Beat eggs in large bowl, lightly spoon flour into measuring cup; level off, add flour, parsley and milk to eggs. Blend well. Pour mixture in baking dish. Cover. Refrigerate 8 hours or overnight. To serve, heat oven to 350 degrees. Uncover baking dish. Bake for 55-65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve cut into squares, garnish with fresh parsley. Have a great week!
1 Comment
5/5/2018 04:40:58 am
I don't fully understand what exactly "egg bake" means. Aren't all cakes and pastries egg baked unless it's vegan or something? I am still happy to be getting an overload of rather interesting and unique recipes which are slightly different from the usual boring ones. More and more people are trying to innovate and learn new techniques in preparing all these faster. They are also able to produce in larger portions, pieces and amounts and yet maintain the quality. It's just amazing how you can transform yourselves into little factories of pristine fun. Leave a Reply. |
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February 2021
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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