Brunch Egg Bake

Brunch Egg Bake 12 ounces (3 cups) shredded cheddar cheese 12 ounces (3 cups) shredded mozzarella cheese 1 jar (4.5 ounces)Sliced Mushrooms, drained 1/3 cup sliced green onion 1/2 medium red bell pepper, chopped 1/4 cup margarine or butter 8 ounces cooked ham, cut into thin strips 1/2 cup All Purpose or Unbleached flour 1 3/4 cups milk 2 tablespoons chopped fresh parsley 8 eggs, beaten In large bowl, combine cheeses. Sprinkle half of cheese mixture in ungreased 9 x 13-inch baking dish (3 quart). In microwave-safe bowl, combine mushrooms, green onion and bell pepper with margarine. Microwave (high) for 6 minutes, stirring after 3 minutes. Arrange vegetables over cheese. Top with ham strips and sprinkle with remaining cheese. In large bowl, blend flour, milk, parsley, and eggs; pour over layers in baking dish. Bake in 350°F. oven for 35 to 40 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes; cut into squares. Garnish with red bell pepper and fresh parsley. Makes 12 servings