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Prep 15min
Total1hr5min
Servings8
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Ingredients
1 1/3
cups chopped cooked ham
1/3
cup coarsely chopped pimiento-stuffed green olives
1/2
cup roasted red bell peppers (from 7-oz jar), drained, chopped
1/2
loaf (1-lb size) unsliced Italian bread, cut into 1-inch cubes (about 5 1/4 cups)
8
eggs
2 1/2
cups milk
6
slices (about 3/4 oz each) provolone cheese
1
tablespoon freshly shredded Parmesan cheese
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Steps
1
Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with butter or cooking spray. In small bowl, mix ham, olives and roasted peppers. In baking dish, toss bread cubes and half of ham mixture.
2
In large bowl, beat eggs and milk with wire whisk until well blended. Pour over ingredients in baking dish. Top evenly with provolone cheese; sprinkle with remaining ham mixture.
3
Bake uncovered 40 to 45 minutes or until set and edges are golden brown. Sprinkle with Parmesan cheese. Let stand 5 minutes before serving.
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Italian bread from the bakery or the bread aisle will work for this recipe. Wheat bread also works in place of the Italian bread.
With its combination of salty ingredients, this egg dish pairs well with fruit.
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