Happy MommyFest

So I thought I'd play along with this blog fest over at mommyfest.com. If you'd like to learn a little more about me, check out this post from earlier this spring.

Every party needs food, so I'm posting the following as part of the party's pot luck.

I've made this cheesy egg bake several times for holiday brunches. You can make it up the night before and allow it to sit in the fridge (in fact, it tastes better that way) and throw it in morning-of or after church. Ingredients are flexible - add whatever it is that you like or have left in the fridge. I'm crediting allrecipes.com with this version - its where I snagged it for our Easter brunch this year!

INGREDIENTS
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
8 eggs
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.