Years ago, I adored this dish at a bed-and-breakfast. I was able to get a copy of the recipe, and I’ve made it many times since.
—DOLORES ZORNOW POYNETTE, WI
PREP: 15 MIN. + CHILLING • BAKE: 45 MIN. • MAKES: 12 SERVINGS
12 slices day-old bread, crusts removed and cubed
1 1/2 cups cubed fully cooked ham
1 cup chopped green pepper
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
1/3 cup chopped onion
7 eggs
3 cups whole milk
3 teaspoons ground mustard
1 teaspoon salt
1. In a 13x 9-in. baking dish coated with cooking spray, layer the bread cubes, ham, green pepper, cheeses and onion. In a large bowl, combine the eggs, milk, mustard and salt. Pour over top. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for about 5 minutes before cutting.
PER SERVING 198 cal., 11 g fat (5 g sat. fat), 153 mg chol., 648 mg sodium, 11 g carb., 1 g fiber, 13 g pro. Diabetic Exchanges: 2 medium-fat meat, 1 starch.