Brunch Egg Bake

Source:  Taste of  Home Magazine

This recipe is good for breakfast, lunch, or dinner.

3 cups (12-ounces) shredded cheddar cheese

3 cups (12 ounces) shredded part-skim mozzarella cheese

1 jar (4.5 ounces) sliced mushrooms (I used fresh, sauted)

1/2 cup chopped sweet red pepper

1/3 cup sliced green onions

2 tablespoons butter
2 cups diced fully cooked ham
1/2 cup all-purpose flour
1 3/4 cups milk
8 eggs, beaten
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper 

Combine the cheeses; place 3 cups in an ungreased 13-inch x 9-inch x 2-inch glass baking dish and set aside.

In a large skillet, sauté the mushrooms, red pepper and onions in butter until tender; drain.  Spoon them into the baking dish.  Sprinkle with ham and remaining cheeses.

In a large bowl, whisk flour and milk until smooth; stir in the eggs, parsley, salt, basil, and pepper until blended.  Slowly pour over cheeses.   Bake uncovered at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.  12 servings.