Brunch Bake
From The Big Book of Breakfast: Serious Comfort Food for Any Time of the Day by Maryana Vollstedt (Chronicle Books). Maryana suggests: "This casserole of eggs, ham, mushrooms, and green chiles as a winner at one of our tasting brunches. Be sure to try it with the salsa and guacamole. The Walnut Sour Cream Coffee Cake is a good match."
2 tablespoons butter or margarine
8 ounces medium mushrooms, sliced
10 green onions, including some tender green tops, sliced
12 large eggs
1 cup milk
1/4 cup all-purpose flour
1/2 teaspoon baking powder
3 cups grated Monterey Jack cheese
1 cup diced cooked ham
1/2 teaspoon salt
Freshly ground pepper
1 can (7 ounces) whole green chiles, split and seeded
Fresh Tomato Salsa (from cookbook) or purchased salsa as an accompaniment
Chunky Guacamole (from cookbook) or avocado slices as an accompaniment
Preheat oven to 350°F. In a skillet over medium heat, melt butter. Add mushrooms and green onions and sauté until tender, about 5 minutes. In a large bowl, whisk together eggs, milk, flour, and baking powder. Add cheese, ham, salt, pepper to taste, and mushroom mixture. Arrange chiles on the bottom of a lightly sprayed or oiled 9-by-13-inch baking dish.
Pour egg-milk mixture over chiles. Bake, uncovered, until set, about 40 minutes. Let stand for 10 minutes. Cut into squares and serve, passing the salsa and guacamole separately.
Serves 8
©Maryana Vollstedt, Chronicle Books