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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This make-ahead egg casserole is just the thing when entertaining in the morning. It's loaded with ham, cheese and mushrooms. Ingredients:
1-1/2 cups (6 ounces) shredded cheddar cheese |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
1/2 pound fresh mushrooms, sliced |
6 green onions, sliced |
1 medium sweet red pepper, chopped |
2 tablespoons butter |
1-3/4 cups cubed fully cooked ham |
1/4 cup king arthur unbleached all-purpose flour |
8 eggs |
1-3/4 cups milk |
salt and pepper to taste |
Directions:
1. In a large bowl, combine the cheeses; sprinkle into a greased 13-in. x 9-in. baking dish. In a large skillet, saute the mushrooms, onions and red pepper in butter; stir in ham. Spoon over the cheese.
2. In a large bowl, combine the flour, eggs, milk, salt and pepper. Pour over ham mixture; cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 8-10 servings.
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