Overnight Brunch Egg Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
24 oz (6 Cups) Colby & monterey jack cheese blend2 tbsp Butter, salted .33 cup, chopped Scallions, raw .5 Red Bell Pepper (medium pepper), chopped4.5 oz. Jar Sliced Mushrooms, drained8 oz, Cooked Ham, extra lean, (5% fat), cut into bite-sized strips 8 large Egg, fresh, whole, raw .5 cup All Purpose Flour 2 tbsp Parsley, fresh/chopped1.75 cup Milk, 2%Garnish:Chopped red bell pepper, if desiredChopped fresh parsley, if desired
1. spray 13"x9" (3 -quart) baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
2. Melt butter in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender.
3. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
4. Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish.
5. Cover; refrigerate 8 hours or overnight.
6. When ready to cook, heat oven to 350 degrees F. Uncover baking dish; bake at 350 F for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares.
Garnish with red bell pepper and fresh parsley.
Serving Size: Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user MEMDIONNE.
2. Melt butter in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender.
3. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
4. Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish.
5. Cover; refrigerate 8 hours or overnight.
6. When ready to cook, heat oven to 350 degrees F. Uncover baking dish; bake at 350 F for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares.
Garnish with red bell pepper and fresh parsley.
Serving Size: Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user MEMDIONNE.
Nutritional Info Amount Per Serving
- Calories: 481.8
- Total Fat: 36.7 g
- Cholesterol: 281.1 mg
- Sodium: 1,069.2 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.8 g
- Protein: 31.1 g
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