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Brunch Egg Bake (VRP 004)

Brunch Egg Bake (VRP 004)

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Brunch Egg BakeBrunch Egg Bake

Brunch Egg Bake Recipe Card Front

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Brunch Egg Bake

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Brunch Egg Bake Recipe

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Brunch Egg Bake

Brunch Egg Bake


  • 3 cups (12 oz) shredded cheddar cheese
  • 3 cups (12 oz) shredded mozzarella cheese
  • 1 jar (4½ oz sliced mushroom (drained))
  • ⅓ cup sliced onions
  • ½ cup chopped red pepper
  • 2 T butter or oleo
  • 3 cups diced fully cooked ham (or pkg thin slice ham from ____)
  • 8 eggs
  • ¾ cup milk
  • ½ cup all-purpose flour
  • 2 T minced fresh parsley
  • ½ tsp dried basil
  • ½ tsp salt
  • ¼ tsp pepper


  1. Combine cheese; place 3 cup in ungreased 13x9x2 in bake dish & set aside.
  2. In a med skillet saute mushrooms, onion & red peppers in butter until tender; drain.
  3. Place over cheese. Top with ham. Sprinkle with remaining cheese.
  4. In a bowl, beat eggs. Add milk, flour, parsley, salt & pepper, mix well. Slowly pour over the cheese.
  5. Bake at 350° for 35-40 min or until a knife inserted near the center comes out clean.
  6. Let stand 10 min before cutting.


Yield = 12 servings.

Brunch Egg Bake

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