Description

This hearty breakfast bake is packed with flavor & protein to sustain you until dinner.

It’s also a great make ahead. Easy to assemble the day before & baked in the morning.

That’s my kind of brunch prep!

Active Time: 20 min.

Total Time: 1 hr. 30 min.

Servings 10-12

• 4 cups cubes of crusty bread
• 1 tablespoon olive oil
• 1 large yellow onion – chopped
• 1 bell peppers – chopped
• 1/4 tsp. Granulated onion
• 1/4 tsp. Oregano
• 1/2 tsp. Smoked paprika or plain paprika
• 1/4 tsp. Salt
• 1/4 tsp. Black pepper – less if you’re not a pepper fan.
• 1 pound ham – cubed
• 1 cup tomatoes – chopped
• 2 garlic cloves, minced
• 12 large eggs
• 2/3 cup whole milk or half-and-half
• 1 1/2 cup shredded sharp cheddar cheese
• Optional garnish: green onion and/or chopped parsley

Roadmap:

1. Grease a 9×13-inchbaking dish. Arrange bread cubes in an even layer in bottom of pan.

1. Heat olive oil in a large skillet over medium heat.  Add the onions, peppers, granulated onion, oregano, paprika, salt & pepper and cook until slightly softened about 5 minutes.
2. Add ham, tomatoes & garlic. Sauté for a minute or 2 to warm through.
3. Remove ham and vegetable mixture from heat and spread in an even layer on top of bread.
4. Whisk the eggs, a pinch of salt, pepper, milk, and 1 cup of the cheese together. Evenly pour over ham/vegetable mixture.
5. Cover with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours. *When ready to bake, allow to sit at room temperature for at least 15 minutes as oven preheats.
6. Preheat the oven to 375 degrees. Remove wrap, sprinkle remaining cheddar cheese on top. Bake uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean, about 40–45 minutes.
7. Cool for 10 minutes, then slice and serve.

Leftovers keep well in the refrigerator for 4-5 days. Reheat in the microwave just to warm through.