Breakfast Casserole

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 12 ounces shredded mozzarella cheese
• 12 ounces shredded colby-monterey jack cheese
• 6 ounces sliced mushrooms, drained
• 1/3 cup chopped green onion
• 1/2 medium red bell pepper, chopped
• 1/4 cup margarine or 1/4 cup butter, melted
• 8 ounces julienned ham or 8 ounces sausage, cooked and crumbled
• 1/2 cup all-purpose flour
• 1 3/4 cups milk
• 2 tablespoons fresh parsley, chopped
• 8 eggs, beaten (you can use egg substitute accordingly)

Recipe

• 1 preheat oven to 350°f.
• 2 place cheese in a large bowl and toss to combine.
• 3 place half of the cheese blend in the bottom of a 13x9 casserole and spread evenly.
• 4 in a medium skillet, melt butter, add mushrooms, green onions, and peppers cooking until onion and pepper are tender.
• 5 arrange vegetables over cheese evenly.
• 6 arrange ham or sausage over vegetables evenly.
• 7 add remaining cheese evenly over meat.
• 8 lightly spoon flour into measuring cup; level off.
• 9 in a large bowl using wire whisk, blend flour, milk, parsley, and eggs; pour over layers in dish.
• 10 bake at 350°f for 45 minutes or until set and lightly brown.
• 11 let stand for 10 minutes (to let egg and cheese set).
• 12 cut into squares.
• 13 note: to make ahead, complete recipe upto adding custard mixture.
• 14 stop after topping with last half of cheese.
• 15 cover and place in refrigerator over night.
• 16 next morning prepare custard and bake accordingly.