Baked Brunch Eggs

By Alison Needham

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Make ahead meals are a must during the busy holiday season. My mom understood that well when she started making this egg dish for Christmas morning many years ago. It gets lots of flavor from the addition of sautéed red bell peppers and mushrooms, and it's cheesy enough so that children love it as much as grownups do.

Hands-On Time: 15 minutes
Ready In: 1 hour
Yield: 8-10 servings

Ingredients
6 cups of grated jack cheese, divided
4 tablespoons butter
½ cup diced yellow onion
1 red bell pepper, diced
8 ounces sliced mushrooms
8 ounces of slivered cooked ham
8 large eggs
1 ¾ cups milk
½ cup flour
1 teaspoon salt
½ teaspoon pepper
1 tablespoon chopped parsley
2 tablespoons chopped chives

Directions

Melt butter in a large skillet. Sauté onions and bell pepper with the mushrooms until veggies are tender and the liquid given off by the mushrooms has evaporated, about 10 minutes. Set aside and cool.
Grease a 9x13 baking dish. Fill with half the grated cheese. Top with sautéed and ham, then sprinkle on the remaining cheese. Cover and refrigerate overnight.
In the morning, preheat the oven to 350 degrees. Remove casserole from fridge and uncover. In a large bowl, whisk the eggs together with the flour, salt and pepper. Add the chives and parsley and mix well. Pour egg mixture over the cheese layers making spaces with a fork so the egg can settle to the bottom of the dish.
Bake for 45 minutes or until puffed and golden and set in the middle.