Breakfast Egg Bake - cooking recipe

Ingredients

12 oz. shredded cheddar cheese
12 oz. shredded mozzarella cheese
4.5 oz. jar sliced mushrooms, drained
1/3 c. sliced green onions
1/2 medium red and/or green bell pepper, chopped
1/4 c. margarine or butter, melted
8 oz. cooked ham or sausage, cut in small pieces
1/2 c. all purpose flour
1 3/4 c. milk
8 eggs, beaten

Preparation

In large bowl, lightly toss cheeses together.
Sprinkle half of cheese mixture in lightly greased 9 x 13 baking dish.
In medium skillet, cook mushrooms, green onions, and bell pepper in margarine until onions and pepper are tender.
Arrange vegetables over cheese.
Arrange ham or sausage over vegetables.
Sprinkle remaining cheese over meat.
(To make ahead, prepare to this point.
Cover and refrigerate.)
Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off.
In large bowl using wire whisk, blend flour, milk, and eggs.
Pour over layers in baking dish.
Bake at 350 degrees for 35-45 minutes or until mixture is set and top is lightly browned.
Let stand about 10 minutes.
Cut into squares.
12 servings.