Top right: Sauted vegetables for the egg-bake.
Middle right: Cinnamon rolls brought by Julie and Regina.
Bottom right: What was left of the pistachio rum cake pudding.
Brunch Egg Bake
"Here's an easy, tasty dish to make for company that still allows you to spend plenty of time with your guests. I grew up in the heart of Pennsylvania Dutch Country, and food was always the center of attention at our family get-togethers. We think brunch is the best meal of the day to gather and enjoy. -Gloria Rohlfing, York, Pennsylvania"
Ingredients:
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
8 eggs
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minute before cutting.
