My month long Brunch Bonanza that began last week with Mini Chicken and Waffles, continues strong. What would the brilliance of brunch be without eggs! I
mentioned to you all last year that I had never tried Eggs Benedict and when I
finally did for the first time I was so in love and addicted to them! For this
holiday brunch I wasn't quite ready to tackle Eggs Benedict on my own so I
opted for the next best thing, a yummy and moist egg casserole.
Yum
I am a girl who does not like to put bread in their egg casseroles, who needs all that extra yeast? But cheese? Oh yeah, give me all the cheese. I especially love a good Montery jack mixed with eggs so that was the perfect option for part of this casserole.
I am a girl who does not like to put bread in their egg casseroles, who needs all that extra yeast? But cheese? Oh yeah, give me all the cheese. I especially love a good Montery jack mixed with eggs so that was the perfect option for part of this casserole.
My brother in law who first introduced me to this Cheesy Southwestern Breakfast Casserole
asked me how I get my eggs so fluffy? I wasn't sure how I
did it at first, but I think a light whip of the eggs might be key, lol.
This was such a hit at our Brunch and super yummy warmed
up the next day, that I made another whole pan of it a week later.
What you'll need
Breakfast and Brunch Bake
Ingredients
2 cups shredded Monterey Jack Cheese
2 cups shredded Colby-Jack cheese blend
2 Tablespoons butter
1/3 cup sliced green onions
1/2 cup chopped red pepper
8 oz ham, cut into small strips
4 strips of cooked bacon, crumbled
9 eggs
1/3 cup all purpose flour
2 Tablespoons chopped parsley
1 3/4 cup milk
Directions
Preheat oven to 350 degrees. Spray 9x13 inch glass baking dish with cooking spray. Line bottom of dish with shredded Monterey Jack Cheese. In a medium skillet, melt butter and sauté green onions and peppers until almost soft, add ham and bacon and sauté another 5 minutes. Pour over cheese and now add the Colby-Jack blend evenly on top. In a large bowl, slightly beat the eggs, add the flour and milk and slightly beat again, then add the parsley. Pour over the cheese. Cover tightly with foil and refrigerate overnight. Bake for 55-60 minutes or until top is slightly browned. Garnish with extra peppers and parsley if desired.
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xoxo
xoxo
