Brunch Baked Eggs - cooking recipe

Ingredients

3 c. shredded Monterey Jack cheese
12 oz. fresh mushrooms, sliced
1/2 medium onion, chopped
1/4 c. sweet red pepper, chopped
1/4 c. oleo, melted
8 oz. cooked ham, cut in julienne strips
3 c. shredded Monterey Jack cheese
8 beaten eggs
1 3/4 c. milk
1/2 c. all-purpose flour
2 Tbsp. basil, thyme or oregano
chives
1 Tbsp. snipped parsley

Preparation

Sprinkle 3 cups cheese in bottom of 13 x 9 x 2-inch baking dish.
In saucepan, saute mushrooms, onions and red pepper in oleo until vegetables are tender but not brown; drain well.
Place vegetables atop cheese.
Arrange ham strips atop vegetables. Sprinkle remaining 3 cups cheese atop ham.
Cover and chill overnight in refrigerator.