3 c. shredded Monterey Jack cheese (12 oz.)
12 oz. fresh mushrooms, sliced
1/2 of a medium onion, chopped
1/4 c. sweet red pepper, thinly sliced
1/4 c. butter, melted
8 oz. cooked ham, cut into Julienne strips
3 c. shredded Monterey Jack cheese (12 oz.)
8 beaten eggs
1 3/4 c. milk
1/2 c. all purpose flour
2 tbsp. snipped fresh chives, basil, or tarragon
1 tbsp. snipped parsley

Sprinkle 3 cups cheese in the bottom of a 13 x 9 x 2 inch baking dish. In a saucepan, cook the mushrooms, onion and red pepper in the butter until vegetables are tender but not brown; drain well. Place vegetables a top cheese.

Arrange ham strips on top of vegetables. Sprinkle remaining 3 cups cheese on top of ham. Cover and chill in the refrigerator overnight.

To serve, combine eggs, milk, flour, chives and parsley. Pour over cheese layer. Bake in a 350 degree oven about 45 minutes. Let stand 10 minutes. Makes 12 servings.