Brunch Baked Eggs
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A home-kitchen version of brunch baked eggs, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 3 c. shredded Monterey Jack cheese
- 12 oz. fresh mushrooms, sliced
- 1/2 medium onion, chopped
- 1/4 c. sweet red pepper, chopped
- 1/4 c. oleo, melted
- 8 oz. cooked ham, cut in julienne strips
- 3 c. shredded Monterey Jack cheese
- 8 beaten eggs
- 1 3/4 c. milk
- 1/2 c. all-purpose flour
- 2 Tbsp. basil, thyme or oregano
- chives
- 1 Tbsp. snipped parsley
Method
Sprinkle 3 cups cheese in bottom of 13 x 9 x 2-inch baking dish.
In saucepan, saute mushrooms, onions and red pepper in oleo until vegetables are tender but not brown; drain well.
Place vegetables atop cheese.
Arrange ham strips atop vegetables. Sprinkle remaining 3 cups cheese atop ham.
Cover and chill overnight in refrigerator.
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