Overnight Brunch Egg Bake
	Ham and eggs for brunch gets put to bed early so it can come out looking pretty as a picture for a brunch crowd. Prep Time: 30 Min Total Time: 9 Hr 35 Min Makes: 12 servings User Rating:
INGREDIENTS: 24 oz. (6 cups) shredded colby-Monterey Jack cheese blend 2 tablespoons 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 all-purpose flour 2 tablespoons chopped fresh parsley 1 3/4 cups milk Chopped red bell pepper, if desired Chopped fresh parsley, if desired DIRECTIONS: 1. Spray 13x9-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 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables 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 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley. NUTRITION INFORMATION: 1 Serving: Calories 350 (Calories from Fat 230); Total Fat 25g (Saturated Fat 13g); Cholesterol 205mg; Sodium 710mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 3g); Protein 24g Percent Daily Value*: Vitamin A 25%; Vitamin C 8%; Calcium 45%; Iron 8% Exchanges: 1/2 Starch; 3 High-Fat Meat *Percent Daily Values are based on a 2,000 calorie diet.

Eggs Benedict

INGREDIENTS:

• 1/2 cup butter
• 2 egg yolks
• 1 teaspoon fresh lemon juice
• 1/4 cup boiling water
• dash salt
• dash ground cayenne pepper
• 3 tomatoes, ends removed and halved
• 12 thin slices cooked ham
• 6 eggs
• 6 English muffins, split, toasted, and buttered

PREPARATION:

Eggs Benedict. In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.

Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.

While ham is broiling, pour about 2 inches of water into a large skillet. Lightly salt water; bring to the boiling point. Carefully put eggs in water, breaking into a cup first, then gently slipping them into the water one at a time.

Simmer eggs, while basting with the water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.

On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.
Recipe for eggs benedict serves 6.