Tomato and Ham Breakfast Casserole

Source: Real Simple

Yield: 10 servings


  • Large eggs: 6 Each
  • Heavy cream: 2 Cups
  • Salt and pepper: 2 Pinches
  • Sharp Cheddar cheese, grated: 8 Ounces
  • Country bread, torn into 1-inch pieces: 4 Cups
  • Cherry tomatoes: 2 Pints
  • Flat-leaf parsley, chopped: 2 Tablespoons
  • =Instructions=

Heat oven to 375º F. In a large bowl, whisk together the eggs, cream 1 teaspoon salt, and 1/2 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.