Breakfast

Overnight Brunch Egg Bake is for Breakfast.

Overnight Brunch Egg Bake takes 15 minutes to prepare.

Overnight Brunch Egg Bake takes 65 minutes to cook.

Overnight Brunch Egg Bake makes 8 servings.

The ingredients for Overnight Brunch Egg Bake are:

24 oz (6 Cups) Colby & monterey jack cheese blend
2 tbsp Butter, salted
.33 cup, chopped Scallions, raw
.5 Red Bell Pepper (medium pepper), chopped
4.5 oz. Jar Sliced Mushrooms, drained
8 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/chopped
1.75 cup Milk, 2%

Garnish:
Chopped red bell pepper, if desired
Chopped fresh parsley, if desired

Here is how you make Overnight Brunch Egg Bake:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MEMDIONNE.

The nutritional information for Overnight Brunch Egg Bake is:

• Servings Per Recipe: 8
• 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