Shelly's Recipe

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)

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 35-45 minutes or until a knife inserted in the middle comes out clean. (If desired you may sprinkle 1 cup cheese over the top and allow to melt.) Allow to stand for 5-7 minutes before serving. Servings 8

NOTE: Can be made a day ahead, I like to also add in fresh minced garlic when frying the onion mixture