Overnight Brunch Egg Bake

Another one of those recipes that I just discovered while we were having our guests. Mom made this one for breakfast and from the time it came out of the oven to when it made it to my mouth everything about it was YUM! And I'm usually not thrilled about eggs either...the only way I'd ever eat it before now.. is if it was scrambled, with cheese and ketchup on top. I know a lot of you out there must think I'm absolutely nuts to put ketchup on my eggs, but if you are skeptical you have to try it, its really not as bad as it sounds! I promise!

Ingredients:
24 oz (6 cups) shredded Colby-Montery Jack cheese blend
2 tbsp margarine or butter
1/3 cup sliced green onions
1/2 medium red bell pepper, chopped
1 (4.5 oz) jar Green Giant Sliced Mushrooms, drained
8 oz. cooked ham, cut into thin bite-sized strips
8 eggs
1/2 cup Pillsbury BEST all purpose or unbleached flour
2 tbsp chopped fresh parsley
1 3/4 cups milk

1. Spray 13x 9 inch (3 quart) glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.

2. Melt margarine in medium skillet over medium heat. Add onions, 1/2 chopped bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange veggies over cheese in baking dish. top with ham strips. Sprinkle remaining cheese over ham.

3. Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. cover; refrigerate 8 hours or overnight.

4. To serve, heat oven to 350 F. Uncover baking dish; bake at 350 F for 55-65 mintues or until mixture is set and top is lightly browned. Let stand for 10 mintues before serving. To serve, cut into squares. If dsired, garnish with red bell pepper and fresh parsley.