The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Ham 'n' Cheese Egg Bake
* 1 1/2 cups (6 ounces) shredded cheddar cheese
*
1 1/2 cups (6 ounces) shredded mozzarella cheese
*
1/2 pound fresh mushrooms, sliced
*
6 green onions, sliced
*
1 medium sweet red pepper, chopped
*
2 tablespoons butter or margarine
*
1 3/4 cups cubed fully cooked ham
*
1/4 cup all-purpose flour
*
8 eggs
*
1 3/4 cups milk
*
salt and pepper to taste
Combine the cheeses; sprinkle into a greased 13 inch x 9 inch x 2 inch baking dish.
In a large skillet, sauté the mushrooms, onions and red pepper in butter; stir in ham. Spoon over the cheese.
In a bowl, combine the flour, eggs, milk, salt and pepper. Pour over ham mixture; cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 35 - 45 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before serving.
