A new Egg Bake recipe!

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!