Overnight Brunch Egg Bake

Ham and eggs for brunch gets put to bed early so it can come out looking pretty as a picture for a brunch crowd.

(72)
(16)
Save and Share
  • prep time 30 min
  • total time 9 hr 35 min
  • ingredients 12
  • servings 12
 

Ingredients

24
oz. (6 cups) shredded colby-Monterey Jack cheese blend
2
tablespoons margarine or butter
1/3
cup sliced green onions
1/2
medium red bell pepper, chopped
1
(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
8
oz. cooked ham, cut into thin bite-sized strips
8
eggs
1/2
cup all-purpose flour
2
tablespoons chopped fresh parsley
1 3/4
cups milk
Chopped red bell pepper, if desired
Chopped fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
  • 2 Melt margarine in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
  • 3 Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
  • 4 To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley.
  • 1 Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
  • 2 Melt margarine in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
  • 3 Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
  • 4 To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
350
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
),
Cholesterol
205mg
205%;
Sodium
710mg
710%;
Total Carbohydrate
8g
8%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
8%;
Calcium
45%;
Iron
8%;
Exchanges:
1/2 Starch; 3 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.