1 package (8oz) sliced cooked ham, cut into small pieces
3 medium tomatoes, seeded, chopped
12 slices day old English mufin or sourdough bread (about 1 1/2 lb), torn into pieces
8 eggs
3 cups milk
1 1/2 tsp salt
1/4 tsp pepper
1 cup shredded Cheddar cheese (4oz)
Instructions
In 12 inch nonstick skillet, heat oil over medium heat. Cook onions, bell pepper and garlic in oil 6 to 8 minutes, stirring frequently, until tender. Stir in ham and tomatoes. Cook 2 minutes longer.
Meanwhile, spray 13 x 9 inch (3 qt) glass baking dish with cooking spray. Place torn bread in baking dish. In large bowl, beat eggs, milk, salt and pepper until well blended.
Spoon ham mixture over bread. Pour egg mixture over top. Cover; refrigerate at least 6 hours or overnight.
Heat oven to 350 degrees. Uncover baking dish; bake 30 minutes. Sprinkle with cheese; bake 30 minutes longer or until knife inserted in center comes out clean. Cut into squares.
Originally Submitted
11/12/2008
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