Egg Bake

Egg Bake

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Thea Pappalardo


We make this every year for Christmas breakfast. We now go to our daughter's home for Christmas. There is no need for the hostess to get up early to bake it in the morning. She assembles and bakes this early on Christmas Eve. In the morning, we cut it into squares and nuke it for a quick, easy, delicious breakfast. For low carb, simply replace the flour with soy flour.


★★★★★ 1 vote

35 Min


  • 3 c
    cheddar cheese, shredded
  • 3 c
    mozzarella, shredded
  • 1 can(s)
    sliced mushrooms
  • 1/3 c
    scallions, sliced
  • 1/2 medium
    red pepper, finely chopped
  • 1/4 c
    butter, melted
  • 8 oz
    ham, chopped or in strips
  • 1/2 c
  • 1 3/4 c
  • 2 Tbsp
    fresh parsley, chopped
  • 8

How to Make Egg Bake


  1. In a large bowl, combine cheeses. Sprinkle 1/2 of cheese mixture in a greased 13x9 baking dish. In a medium skillet, saute mushrooms, scallions and red bell pepper in butter until tender. Sprinkle vegetables over cheese. Arrange ham over vegetables and cover with remaining cheese.* Heat oven to 350. Lightly spoon flour into measuring cup and level off. In large bowl, blend flour, milk, parsley and eggs. Pour over layers in baking dish.
  2. Bake at 350 for 35-45 minutes or until mixture is set and lightly browned. Cut into squares and garnish with red bell pepper and parsley.
  3. *You can make it ahead by preparing to this point and refrigerate.

Printable Recipe Card

About Egg Bake

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American

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