Shelly's Recipe

OVERNIGHT HAM AND EGG BRUNCH CASSEROLE

Category: Breakfast Casseroles

3 cups Tex-Mex shredded cheese , divided (or use a mixture of shredded cheddar and mozzarella)
3 tbsp butter (can use more)
1/2 lbs fresh sliced mushrooms
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
2 1/2 cups chopped finely cooked ham
1/4 cup flour
8 large or extra-large eggs
1-3/4 cups light cream or milk
1/2 tsp salt, or to taste (I use seasoned salt)
Fresh ground black pepper, to taste
Tabasco (optional and to taste)
shredded sharp cheddar cheese for top
Grease a 13 x 9-inch baking pan. Sprinkle 2 cups shredded cheese into the bottom of the baking dish.

In a skillet melt butter over medium high heat. Add in sliced mushrooms, onion and red bell pepper; saute for about 3-4 minutes or until softened; mix in the chopped ham. Spoon over the cheese in the baking dish.

In a bowl whisk flour with eggs, milk, salt and pepper until smooth and combined, then add in Tabasco to taste; pour over the ham mixture. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake at 350 for 25 minutes. Sprinkle top with shredded cheese and return to oven for 10 to 20 minutes more or until a knife inserted in the middle comes out clean. Allow to stand for 5-7 minutes before serving.