CHRISTMAS MORNING BRUNCH EGG BAKE

3 cups of shredded Mozzarella cheese

3 cups of shredded cheddar cheese

4 oz. can of sliced mushrooms, drained

8 oz. of cooked ham, cut into fine julienne strips

1/4 cup of margarine, melted

1 3/4 cups of milk

8 eggs, beaten

1/3 cup of sliced green onion

2 tablespoons of fresh snipped parsley

1/2 cup of flour

In a large bowl, lightly toss cheeses together. Sprinkle half of the cheese mixture in an

ungreased 9 x 13 inch baking dish. In medium skillet, cook mushrooms and green onions

in the margarine, until onions are tender. Arrange vegetables over cheese. Arrange ham

strips over vegetables. Sprinkle remaining cheese over ham. (To make ahead, prepare to

this point, cover and refrigerate.) Heat oven to 350 degrees. Lightly spoon flour into

measuring cup; level off. In large bowl using a wire whisk, blend flour, milk, parsley and

eggs; pour over layers in baking dish. Bake at 350 degrees for 35 to 45 minutes or until

mixture is set and top is lightly browned. Let stand about 10 minutes. Cut into squares

and garnish with fresh parsley. Serves 12.