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Brunch Egg Casserole

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Sargent’s on 2nd Hours

Monday-Friday 8 am – 7 pm
Saturday 9 am – 5 pm
Sunday  11 am – 5 pm

 

Sargent’s 2nd Street is OPEN to foot traffic

We are more than happy to offer you curbside delivery and delivery off site for a fee. 

Please call us at 507-289-6068 we will assist you with your purchases or answer any questions that you have. 

 

Sargent’s North Hours

Closed for the season

See you in 2021!!

Sargent’s North is OPEN to foot traffic 

We are more than happy to offer you curbside delivery and delivery off site for a fee or meet you in the bulk area to load bulk items.

Please call us at 507-289-0022 we will assist you with your purchases or answer any questions that you have. 

 

Landscape & Business Office:
Monday – Friday 8 am – 4:30 pm
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.