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Tomato and Ham Breakfast Casserole

by amoura on March 3, 2016 in Breakfast
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Tomato and Ham Breakfast Casserole

8 large eggs, 2cups heavy cream, kosher salt and black pepper, 8ounces sharp Cheddar, grated (about 2 cups), 1 loaf country bread, torn into 1-inch pieces (8 cups), 1pound sliced deli ham, cut into 1/2-inch pieces (4 cups), 2pints cherry tomatoes, 2tablespoons chopped flat-leaf parsley

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.

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