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Brunch Egg Bake
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| Ingredients | |
| 2 cups | shredded Cheddar cheese |
| 2 cups | shredded mozzarella cheese |
| 2 tablespoons | butter |
| 1 (4.5 ounce) jar | sliced mushrooms, drained |
| 1/3 cup | sliced green onions |
| 1/2 cup | chopped red bell pepper |
| 2 cups | diced fully cooked ham |
| 8 | eggs |
| 1 3/4 cups | milk |
| 1/2 cup | all-purpose flour |
| 2 tablespoons | minced fresh parsley |
| 1/2 teaspoon | dried basil |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
Preheat oven to 350 degrees F (175 degrees C).
Combine Cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9x13-inch baking dish.
Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain. Spread vegetables over cheese mixture. Top mushroom mixture with ham; sprinkle with remaining 1 cup cheese mixture.
Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.
Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.
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