3/4 c. Bisquick
1/2 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. parsley flakes
1/4 tsp. pepper
6 eggs
1 c. cut up ham
1 (2 1/2 oz.) can drained mushrooms
2 sliced green onions
1 med. tomato, coarsely chopped
3/4 c. shredded Swiss cheese (3 oz.)

Preheat oven to 350 degrees. Grease 8 x 8 x 2 inch pan. Mix Bisquick, milk, salt, mustard, parsley, pepper, and eggs in a dish, with a fork until batter is of uniform color. Stir in remaining ingredients. Bake uncovered until knife inserted in center comes out clean (approximately 45 minutes). Serves 4-6.

NOTE: For 8-10 servings, double all ingredients, except use 1 1/4 cup Bisquick and 1 (4 ounce) can of mushrooms. Bake in 9 x 13 inch pan.

Do-ahead tip: Before baking, mixture can be covered and refrigerated for up to 24 hours. Uncover and bake 50 to 55 minutes.

(Millersburg-Calvary)