3 c (12 oz) shredded Monterey Jack cheese
12 oz fresh mushrooms, sliced
1/2 c 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 (12oz) shredded Monterey Jack cheese
8 beaten eggs
1 3/4 c milk
1/2 c all- 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 bakeing 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.
To serve, combine eggs, milk, flour, chives, and parsley. Pour over cheese layer. Bake in a 350°F oven for about 45 minutes. Let stand 10 minutes.