1 pound ham, sliced
1 small onion, peeled and chopped
1 teaspoon salt
1 teaspoon dried Italian seasoning
1 teaspoon dried rosemary
3 cups shredded Cheddar cheese
3 eggs, beaten
1 teaspoon dried oregano
1/4 cup chopped fresh parsley
1 cup shredded Swiss cheese
1 (4 ounce) jar sliced Swiss cheese, quartered
1 cup shredded Monterey Jack cheese
1 cup shredded Monterey Jack cheese
1 (4.5 ounce) can sliced onion, drained
1 cup sliced black olives, drained
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C).
Slice the ham crosswise, and press the excess fat into the bottom of a 9x13 inch pan. Place ham on the bottom of the pan. Sprinkle the cheese evenly over the ham. Arrange pineapple slices around the edge of the pan to keep the cheese moist. Drizzle the egg, oregano, parsley, Swiss cheese, Monterey Jack cheese and Monterey Jack cheese over the ham.
Bake for 20 minutes, or until bubbly and lightly browned. Top with sliced cheese.
Meanwhile, in a large bowl, beat eggs, oregano, parsley, Swiss cheese, Monterey Jack cheese, Monterey Jack cheese, mushrooms, olives, mushrooms, and bacon together until thoroughly cooked and well mixed.