EGG BAKE FOR BRUNCH

12 oz (3 cups) shredded cheddar cheese
12 oz (3 Cups) shredded mozzarella cheese
4.5 oz jar sliced mushrooms, drained
1/3 cup green onion
1/2 med red bell pepper, chopped
1/4 cup margarine or butter, melted
8 oz cooked ham, cut into fine julienne strips
1/2 cup flour
1 3/4 cups milk
2 tbsp snipped fresh parsley
8 eggs, beaten
In large bowl, lightly toss cheeses together. Sprinkle half of
cheese mixture in ungreased 13X9″ baking dish. In medium skillet,
cook mushrooms, green onions & red bell pepper until onions & pepper
are tender. Arrange vegetables over cheese. Arrange ham strips over
veggies. Sprinkle remaining cheese over ham. (To make ahead, prepare
to this point; cover & refrigerate.)
Heat oven to 350F. Measure flour into large bowl. W/ wire whisk,
blend flour, milk, parsley & eggs; pour over layers in baking dish.
Bake @ 350F for 35-45 min or until mixture is set & top is lightly
browned. Let stand about 10 min. Cut into squares. Garnish w/ red
pepper & fresh parsley, if desired.
serves 12