10 cups cubed bread (I recommend big chunks of a crispy baguette)1
1/2 cup diced tomato
1/2 cup diced green bell pepper (or any color)
2 cups cooked and cubed ham
2 cups shredded cheese (I use a mix of gouda and mozzarella)
9 large eggs
2 cups milk (any kind)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon ground mustard
1/4 teaspoon fresh ground black pepper, plus more for topping
2 Tablespoons green onion
YIELD 10-12 servings
Generously grease a 9x13 (or similar size) casserole dish or spray with nonstick spray.
Layer in the bread, then the peppers, tomatoes, and ham. Sprinkle cheese evenly over top.
Whisk the eggs, milk, salt, ground mustard, smoked paprika, and pepper together. Pour evenly over other ingredients in the casserole dish. Top with scallions and a little more pepper, if desired.
Cover tightly and refrigerate for 1 hour or overnight (up to 12-16 hours).
Remove casserole from the refrigerator and allow to sit out at room temperature for 15 minutes.
Preheat the oven to 375°F (191°C).
Bake casserole, uncovered, for 30 minutes. Loosely cover with aluminum foil for the remaining 20-30 minutes. Casserole is done with browned on the sides and puffy in the center. Mine usually takes about 55 minutes.
Remove from the oven and allow to cool for 5 minutes before serving.
Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.