Brunch Bake

Source: Eat Feed

Show: The Art of Breakfast print recipe

From The Big Book of Breakfast: Serious Comfort Food for Any Time of the Day by Maryana Vollstedt

Maryana suggests: "This casserole of eggs, ham, mushrooms, and green chiles as a winner at one of our tasting brunches. Be sure to try it with the salsa and guacamole. The Walnut Sour Cream Coffee Cake is a good match."

2 tablespoons butter or margarine
8 ounces medium mushrooms, sliced
10 green onions, including some tender green tops, sliced
12 large eggs
1 cup milk
1/4 cup all-purpose flour
1/2 teaspoon baking powder
3 cups grated Monterey Jack cheese
1 cup diced cooked ham
1/2 teaspoon salt
Freshly ground pepper
1 can (7 ounces) whole green chiles, split and seeded
Fresh Tomato Salsa or purchased salsa as an accompaniment
Chunky Guacamole or avocado slices as an accompaniment

Preheat oven to 350°F. In a skillet over medium heat, melt butter. Add mushrooms and green onions and sauté until tender, about 5 minutes. In a large bowl, whisk together eggs, milk, flour, and baking powder. Add cheese, ham, salt, pepper to taste, and mushroom mixture. Arrange chiles on the bottom of a lightly sprayed or oiled 9-by-13-inch baking dish.

Pour egg-milk mixture over chiles. Bake, uncovered, until set, about 40 minutes. Let stand for 10 minutes. Cut into squares and serve, passing the salsa and guacamole separately.

Serves 8