Make-Ahead Cheesy Ham-Mushroom Egg Bake - cooking recipe

Ingredients

2 1/2 cups shredded cheddar cheese or 2 1/2 cups swiss cheese, divided
1/4 cup butter
1/2 lb fresh sliced mushrooms
1 small chopped yellow onion (or use 6 green onions, chopped)
1 small green bell peppers or 1 small red bell pepper, seeded and chopped
2 cups fully-cooked cubed ham
8 large eggs
1/4 cup all-purpose flour
1 3/4 cups half-and-half cream or 1 3/4 cups milk
1/4 teaspoon seasoning salt or 1/4 teaspoon white salt
fresh ground black pepper (to taste)

Preparation

Grease a 13 x 9-inch caserole dish.
Sprinkle 2 cups shredded cheddar cheese or Swiss cheese into the bottom of the casserole dish.
In a skillet melt butter over medium-high heat.
Add in mushrooms, onion and and bell pepper; cook stirring until softened and the mushroom loose their moisture, then stir in chopped ham.
Sprinkle the mixture over the cheese.
In a medium bowl whisk together the eggs with flour, half and half cream or milk, salt and pepper; pour over the ham mixture.
Cover and refrigerate overnight.
Remove from fridge 30 minutes before baking.
Set oven to 350 degrees F.
Bake uncovered for 35-40 minutes or until a knife inserted into the middle comes out clean.
Remove from oven and sprinkle about 1/2 cup shredded cheddar cheese on top and allow to melt.
Let stand 10 minutes before slicing.