Brunch Egg Bake Recipe

Name: Brunch Egg Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded cheddar cheese; 3 cups shredded mozzarella cheese; 1 (4 1/2 ounce) jar sliced mushrooms, drained; 1/3 cup sliced green onion; 1/2 cup red bell pepper, chopped; 1/4 cup butter or 1/4 cup margarine, melted; 8 ounces cooked ham, cut into julienne strips; 1/2 cup all-purpose flour; 1 3/4 cups milk (I use 1/2 milk and 1/2 fat free half and half); 2 tablespoons fresh parsley, snipped; 8 eggs, beaten

Servings: persons

3 cups shredded cheddar cheese
3 cups shredded mozzarella cheese
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onion
1/2 cup red bell pepper, chopped
1/4 cup butter or 1/4 cup margarine, melted
8 ounces cooked ham, cut into julienne strips
1/2 cup all-purpose flour
1 3/4 cups milk (I use 1/2 milk and 1/2 fat free half and half)
2 tablespoons fresh parsley, snipped
8 eggs, beaten

1
In large bowl, lightly toss cheeses together.
2
Sprinkle half the cheese mixture in an ungreased 13x9 baking dish.
3
In a medium skillet, cook mushrooms, green onions and red pepper in butter/margarine until onions and pepper are tender.
4
Arrange vegetable mixture over cheese. Arrange ham strips over vegetables. Sprinkle remaining cheese over ham.*.
5
Heat oven to 350.
6
Lightly spoon flour into measuring cup; level off.
7
In large bowl, using a wire whisk (or can use electric mixer), blend flour, milk, parsley and eggs.
8
Pour over layers in baking dish.
9
Bake at 350 for 35 to 45 minutes or until mixture is set and top is lightly browned (I find I have to bake mine at least 45 minutes).
10
Let stand about 10 minutes before cutting into squares.
11
*To make ahead, prepare to this point, cover and refrigerate.

1204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups shredded cheddar cheese, 3 cups shredded mozzarella cheese, 1 (4 1/2 ounce) jar sliced mushrooms, drained, 1/3 cup sliced green onion, and more.

Yes, Brunch Egg Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brunch Egg Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions