Tomatoes, sweet pepper, ham and cheese all add colour and flavour to this chunky mix of eggs and bread. Most of the assembly is done the night before, which makes this an easy breakfast for entertaining.
Ingredients
- 1 loaf day-old Italian or French bread
- 2-1/2 cups (625 mL) shredded old Cheddar cheese
- Half sweet green pepper, chopped
- 1 cup (250 mL) cubed smoked ham (6 oz/175 g)
- 6 eggs
- 2 cups (500 mL) milk
- 1 tbsp (15 mL) Dijon mustard
- 1/2 tsp (2 mL) each salt and pepper
- 20 cherry tomatoes, halved
- 1 tbsp (15 mL) olive oil
- 2 tbsp (25 mL) chopped fresh parsley
Steps
- Cut bread into 3/4-inch (2 cm) cubes to make 12 cups (3 L). In bowl, toss together bread cubes, 2 cups (500 mL) of the cheese, green pepper and ham; arrange in greased 13- x 9-inch (3 L) glass baking dish.
- Whisk together eggs, milk, mustard, salt and half of the pepper; pour over bread mixture. Cover and refrigerate, spooning egg mixture over bread mixture occasionally, for 12 hours.
- In bowl, toss together tomatoes, oil and remaining pepper; spoon over bread mixture. Sprinkle with remaining cheese. Bake in 375°F (190°C) oven for 40 to 45 minutes or until puffed and golden. Sprinkle with parsley.
