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.
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
"Boneless rib-eye with a flavorful Italian glaze."
"This is a summer favorite at my house. So easy and tasty, and complements steak, ribs, chicken or fish. By the way, these can be done in the oven under the broiler as well."
