3 c. shredded Monterey Jack cheese (12 oz.)
12 oz. fresh mushrooms, sliced
1/2 of a med. 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, tarragon, thyme or oregano
1 tbsp. snipped parsley

Sprinkle 3 cups cheese in the bottom of a 13x9x2 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 atop cheese.

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