Easter brunch has become a family tradition at our house. French toast, sausage, pancakes and, of course, eggs (what’s Easter without eggs, right?)!! This year I decided to change it up a bit and make a slightly different kind of egg bake. Thanks to Tablespoon.com, this is not your usual egg and hash brown combo, but eggs and cheese. The unique twist is not only the copious amount of cheese, but the egg and flour mixture which yields more of a fluffy and moist dish. I had many compliments on it and I am sure you will too. You’ll just have to try it for yourself to experience this good eat.
- 6 cups shredded colby-Monterey Jack cheese blend
- 2 tablespoons butter
- 1/3 cup sliced green onions
- 1/2 medium red bell pepper, chopped
- 1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
- 8 oz. cooked ham, 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 red bell pepper, if desired
- Chopped fresh parsley, if desired
- Coat a 13×9-inch (3-quart) glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
- Melt butter in a medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. 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 over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
- To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 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 red bell pepper and fresh parsley.
Recipe from Tablespoon.