Ham, Egg & Cheese Bake

Thank you, Every Day with Rachael Ray, for a delicious new breakfast casserole. I attend a mom’s group at Zion Church every month and love to try new dishes for the ladies. Tomatoes and chives in an egg dish? Yum-o.

4 to 6 slices white bread, crust trimmed and discarded, cut into 1-inch pieces (about 4 cups)
8 ounces sliced deli ham, coarsely chopped
2 1/2 cups shredded monterey jack cheese
3 tablespoons finely chopped fresh chives
6 large eggs
1/2 cups milk
Salt and pepper
2 plum tomatoes, thinly sliced

1. Preheat the oven to 350°. Grease a 2-quart baking dish. Layer the bread, ham, 2 cups cheese and 2 tablespoons chives in the dish. In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer.

2. Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup cheese and 1 tablespoon chives on top and bake until golden.

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