Easy Sunday Brunch

Eggs make it so easy you can do almost everything the night before.This is great when you have over night company.

6 cups shredded Monterey Jack Cheese (you can substitute your favorite cheese but think out of the box you want a cheese with a lot of flavor.

12 oz. thinly sliced fresh mushrooms
1/2 cup chopped white onion
1/4 cup sweet red pepper thinly sliced
1/4 cup butter melted
8 oz. Cooked Ham cut into thin strips (you can also used cooked crumbled beacon)
8 Beaten eggs
1 3/4 cup milk
1/2 cup all purpose flour
2 Tab. of fresh chives, basil, thyme, Tarragon and oregano
(Fresh is always better but dried will work as well. You can use them all it tastes great or use the herbs that you like the best all or some. )
You need to butter a 13x9x2 inch baking pan. Turn oven to 350 degrees
In a saucepan saute the mushrooms, onion and peppers in the butter until they are tender. Drain the excess butter from the veggies.
Now in the baking pan spread the 3 cups of shredded cheese.
Place the sauteed veggies on top of the cheese.
Arrange the ham strips on top of the veggies.
Sprinkle the remaining 3 cups of cheese on top of the ham.
Cover and chill over night.
Combine eggs, milk, flour and the herbs. Pour over the the top of the last cheese layer.
Bake for forty-five minutes. Let stand for about ten minutes before serving.
This makes about ten servings.