Easter Brunch Casserole

2 cups shredded Cheddar cheese

2 cups shredded Mozzarella cheese

2 tablespoons butter

1 can of sliced mushrooms, drained

1/3  cup sliced green onions

½ cup chopped red bell peppers

2 cups diced fully cooked ham

8 farm fresh eggs

1 3 /4 cups milk

1 /2 cup all-purpose flour

1/ 2 teaspoon dried basil

1 /2 teaspoon salt

1 /4 teaspoon ground pepper

Preheat oven to 350 degrees F
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.