Brunch Egg Casserole

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Sargent’s on 2nd Hours

Mon. - Fri. 8-8
Saturday 8-5
Sunday 9-5
Garden Center....(507) 289-6068

Floral:
Mon. - Fri. 8-6
Saturday 9-5
Sunday Closed
Floral...(507) 281-2496

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Sargent’s North Hours

Garden Center:
Mon. - Fri. 8-8
Saturday 8-5
Sunday 9-5
Landscape & Business Office:
Mon. - Fri. 8-4:30
And By Appointment
(507) 289-0022

Brunch Egg Casserole

3 cups shredded cheddar cheese

3 cups shredded mozzerella cheese

1/4 cup butter

 
2 cups sliced mushrooms
1/2 cup green onions 1/2 cup chopped red bell peppers

8 oz. ham, cut in thin strips

8 eggs

1/2 cup flour 1 3/4 cups milk
2 Tbsp. parsley  

 

Mix cheeses together and spread half in the bottom of a 9 X 13 ungreased pan. In a skillet, melt butter. Add mushrooms, onions and peppers and cook until tender. Arrange over cheese. Place strips of ham over veggies. Sprinkle with remaining cheese. Whisk together eggs, flour, milk and parsley. Pour over layers and bake for 35 to 45 minutes and top is lightly brown. Let stand 10 minutes. Cut and serve.