Tomato and Ham Breakfast Casserole
Ingredients
- 8 large eggs
- 2 cups heavy cream
- kosher salt and black pepper
- 8 ounces sharp Cheddar, grated (about 2 cups)
- 1 loaf country bread, torn into 1-inch pieces (8 cups)
- 1 pound sliced deli ham, cut into 1/2-inch pieces (4 cups)
- 2 pints cherry tomatoes
- 2 tablespoons chopped flat-leaf parsley
Directions
- Heat oven to 375° F. In a large bowl, whisk together the eggs, cream, 1 teaspoon salt, and ½ teaspoon pepper. Add the Cheddar, bread, and ham and toss to combine. Pour the mixture into a 9-by-13-inch baking dish; top with the tomatoes. Cover with foil and bake until warmed through, 35 to 40 minutes. Remove the foil and cook until the top is golden brown, 35 to 40 minutes more. Sprinkle with the parsley.
