Brunch Egg Bake

Brunch Egg Bake

24 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
erin.muckehirn@gmail.com
Recipe by  erin.muckehirn@gmail.com

“An easy and tasty brunch casserole filled with eggs, vegetables, and cheese will allow you to spend more time with your guests and less time in the kitchen.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine Cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9x13-inch baking dish.
  3. Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain. Spread vegetables over cheese mixture. Top mushroom mixture with ham; sprinkle with remaining 1 cup cheese mixture.
  4. Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.
  5. Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.

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Reviews (24)

Rate This Recipe
Sarah Jo
62

Sarah Jo

I used fresh mushrooms in this recipe that I sauteed with the onion, red bell pepper and a little fresh minced garlic before adding it to the other ingredients. I did add a little Frank's Hot Sauce to the casserole when I added in the spices. Everyone loved this baked egg omelette, especially me. I made a whole Brinner night and this went GREAT with home fries. I think I would cut the cheese in half next time, I think I could get away with that.

pelicangal
49

pelicangal

I am getting ready to make this for the second time. This is really yummy. The only issue that I had was with the flour. If you add it as the recipe states it will be lumpy. I did and then had to try to remove the lumps and some of the liquid and shook it all up in a jar. No lumps. Also used fresh mushrooms and added pepper jack cheese. Leftovers can be reheated for a very quick breakfast. Thanks for posting

Ron Evans
32

Ron Evans

This recipe was a hit at our school breakfast brunch!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 286 cal
  • 14%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 7.9 g
  • 3%
  • Protein
  • 19.7 g
  • 39%
  • Cholesterol
  • 193 mg
  • 64%
  • Sodium
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

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Scrambled Egg Brunch Bread

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Ham and Cheese Egg Bake