Brunch Egg Bake

• 12 oz. (3 c.) shredded Cheddar cheese
• 12 oz. (3 c.) shredded Mozzarella
• 4.5 oz. jar sliced mushrooms, drained
• 1/3 c. sliced green onions
• 1/2 medium red bell pepper, chopped
• 1/4 c. margarine or butter, melted
• 8 oz. cooked ham, cut into fine julienne strips
• 1/2 c. flour
• 1 3/4 c. milk
• 2 Tbsp. fresh parsley
• 8 eggs, beaten

1. In a large bowl, lightly toss cheeses together.
2. Sprinkle half of cheese mixture in ungreased 9 x 13-inch baking dish.
3. In medium skillet, cook mushrooms, green onion and red pepper in margarine until onions and pepper are tender.
4. Arrange vegetables over cheese.
5. Arrange ham strips over vegetables.
6. Sprinkle remaining cheese over ham.*
7. Heat oven to 350u0b0.
8. Lightly spoon flour into measuring cup and level off.
9. In a large bowl, using wire whisk, blend flour, milk, parsley and eggs.
10. Pour over layers in baking dish.
11. Bake for 35 to 45 minutes or until mixture is set and top is lightly browned.
12. Let stand about 10 minutes.
13. Cut into squares.

cheddar cheese, mozzarella, mushrooms, green onions, red bell pepper, margarine, ham, flour, milk, fresh parsley, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580779 (may not work)