Ham/Vegetable Egg Bake
Total preparation time: 30 min.
Serves: 12Ingredients:
- 6 cup Colby/Monterey Jack Cheese, shredded
- 1/3 cup Green Onions, coarsely chopped
- 1 cup Red Bell Pepper, coarsely chopped
- 4 1/2 oz Portobello Mushrooms, canned/well drained
- 8 oz Shaved Ham, thinly sliced
- 1/2 cup All-Purpose Flour
- 2 tablespoons Fresh or Dried Parsely Flakes
- 1 3/4 cup Milk
- Garnish: Thinly Sliced Red Bell Pepper
- Garnish: Fresh Parsely/Dried Parsely/Red Pepper Flakes
- Garnish: Seedless Cucumber w. Sprinkled Sesame Salt
- 2 tablespoons Margarine or Butter
- 8 eggs
Steps:
- Spray 9x13' glass baking dish. Melt margarine/butter in medium skillet over medium heat and sautee green onion, red bell pepper, and mushrooms; cook until tender, but not brown. In large bowl, combine the 8 eggs, flour (this blends best if you add eggs to flour, beat until smooth, then add the rest), parsely, and milk. Blend well, an electric beater works better than a whisk for this job.
- In the baking dish, layer 1/2 of cheese, sauteed vegetables, and ham strips. Layer remaining cheese over ham. Pour egg mixture over all. Cover and refrigerate for AT LEAST 8 hours or over night.
- In the morning, pre-heat the oven to 350 degrees Fahrenheit. Uncover baking dish and bake at 350 degrees for 60-65 minutes, until casserole is set and top is evenly browned. Let rest for 10 minutes (or more, it re-heats easily in microwave).
- Cut into 12 evenly proportioned squares, and garnish with red bell pepper slices, fresh parsley, on a bed of deeply angled seedless cucumber slices sprinkled with sesame salt.
Add Herb Roasted Potatoes, and Crisp Artisan Toast for a great tasting, great looking breakfast or brunch. Bon Appetit!