Brunch Egg Bake

2 cups shredded Cheddar cheese

2 cups shredded mozzarella cheese

2 tablespoons butter

1 (4.5 ounce) jar sliced mushrooms, drained

1/3 cup sliced green onions

1/2 cup chopped red bell pepper

2 cups diced fully cooked ham

8 eggs

1 3/4 cups milk

1/2 cup all-purpose flour

2 tablespoons minced fresh parsley

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Combine Cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9x13-inch baking dish.

Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain. Spread vegetables over cheese mixture. Top mushroom mixture with ham; sprinkle with remaining 1 cup cheese mixture.

Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.

Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.