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Finished Easter Casserole

Amish Easter Brunch Casserole

3.34 from 3 votes
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Course Breakfast
Cuisine American, Amish

Ingredients
  

  • 2 cups shredded Cheddar cheese
  • 2 cups shredded Mozzarella cheese
  • 2 tablespoons butter
  • 1 can sliced mushrooms, drained
  • eggs, 8 farm fresh eggs
  • ⅓ cup sliced green onions
  • ½ cup chopped red bell peppers
  • 2 cups diced fully cooked ham
  • 1 3 /4 cups milk
  • 1 /2 cup all-purpose flour
  • 1/ 2 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ ground black pepper

Instructions
 

  • Preheat oven to 350 degrees F
     
  • Combine Cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9x13-inch baking dish.
  • Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain.
  • Spread vegetables over cheese mixture.
  • Top mushroom mixture with ham; sprinkle with remaining 1 cup cheese mixture.
  • Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper.
  • Slowly pour egg mixture into baking dish.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.
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