Ingredients
10cupsbread,cubed, such as big chunks of a crispy baguette
½cuptomato,diced
½cupgreen bell pepper,diced, or any color
2cupsham,cooked, cubed
2cupscheese,shredded, or a mix of gouda and mozzarella
9large eggs
2cupsmilk,any kind
1tspsalt
1tsppaprika,smoked
1tspmustard,ground
¼tspfresh ground black pepper,plus more, for topping
2tbspgreen onion
Preparation
Generously grease a 9×13-inch 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 the scallions and a little more pepper, if desired.
Cover tightly and refrigerate for 1 hour or overnight (up to 12 to 16 hours).
Remove the casserole from the refrigerator and allow to sit out at room temperature for 15 minutes.
Preheat the oven to 375 degrees F.
Bake the casserole, uncovered, for 30 minutes.
Loosely cover with aluminum foil for the remaining 20 to 30 minutes.
The casserole is done with browned on the sides and puffy in the center, usually around 55 minutes.
Remove from the oven and allow to cool for 5 minutes before serving.
Cover the leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.
