Ingredients
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12 ounces shredded mozzarella cheese
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6 ounces sliced mushrooms, drained
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1/2 medium red bell pepper, chopped
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1/4 cup margarine or 1/4 cup butter, melted
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8 ounces julienned ham or 8 ounces sausage, cooked and crumbled
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1/2 cup all-purpose flour
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1 3/4 cups milk
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2 tablespoons fresh parsley, chopped
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8 eggs, beaten (you can use egg substitute accordingly)
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1/3 cup chopped green onion
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12 ounces shredded colby-monterey jack cheese
Instructions
- Preheat oven to 350°F.
- Place cheese in a large bowl and toss to combine.
- Place half of the cheese blend in the bottom of a 13x9 casserole and spread evenly.
- In a medium skillet, melt butter, add mushrooms, green onions, and peppers cooking until onion and pepper are tender.
- Arrange vegetables over cheese evenly.
- Arrange ham or sausage over vegetables evenly.
- Add remaining cheese evenly over meat.
- Lightly spoon flour into measuring cup; level off.
- in a large bowl using wire whisk, blend flour, milk, parsley, and eggs; pour over layers in dish.
- Bake at 350°F for 45 minutes or until set and lightly brown.
- Let stand for 10 minutes (to let egg and cheese set).
- Cut into squares.
- NOTE: To make ahead, complete recipe upto adding Custard mixture.
- Stop after topping with last half of cheese.
- Cover and place in refrigerator over night.
- Next morning prepare custard and bake accordingly.