Ham and Egg Cheese Casserole

I made 10 of these casseroles for our church brunch, having many requests for the recipe. It is not one of those recipes filled with bread, so it is popular with the men. I added some crumbled bacon to the mix. The recipes called for the cheeses on the bottom of the casserole. I thought this was strange, but then realized it creates a crust for the egg mixture. Still I just had to add a shredded cheddar cheese topping . . . couldn't help it and was glad I did. Also, use the convection bake mode on your oven. I didn't and had the bottom burn on some of the casseroles before they were set. Lesson learned.

1½ cups (6 oz) shredded cheddar cheese

1½ cups (6 oz) shredded mozzarella cheese

½ lb fresh mushrooms, sliced

6 green onions. sliced

1 med sweet red pepper, chopped

2 Tbs butter

1¾ cups fully cooked ham, cut into small chunks

¼ cup flour

8 eggs

1¾ cups milk

Salt and pepper to taste

Extra cheddar cheese for topping, optional

Combine cheeses (3 cups total) and sprinkle into a greased 13x9x2" baking dish.

In a large skillet, sauté the mushrooms, onions, and red pepper in butter. Stir in ham. Spoon over the cheese.

In a bowl, combine flour, eggs, milk, salt and pepper. Pour over ham mixture; cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake on convection mode @325 for 35-45 minutes until a knife inserted near center comes out clean. Let stand 5 minutes before serving. 

Serves 8-10