25 ml vegetable oil 2 tbsp
1 large onion, chopped
1 medium green pepper, chopped
15 ml garlic, minced 1 tbsp
250 g ham, cooked & diced 8 oz
3 medium tomatoes, seeded & chopped
12 slices day-old bread, torn into pieces 12 slices
8 eggs
750 ml milk 3 cup
5 ml salt 1 tsp
1 ml pepper 1/4 tsp
15 ml dijon mustard 1 tbsp
250 ml cheddar cheese, shredded 1 cup
Heat oil in large skillet over medium heat until hot. Add onion, peppers and garlic; cook 6 to 8 minutes or until tender. Stir in ham. Add tomatoes; cook an additional 2 minutes.
Grease 13 x 9 inch (33 x 22 cm) baking dish. Place torn bread in baking dish. Top with ham mixture.
In large bowl; combine eggs, milk, salt, pepper and mustard; beat well. Pour over mixture in baking dish. Cover; refrigerate at least 6 hours or overnight.
Preheat oven to 350 F (180 C). Bake 30 minutes. Sprinkle with cheese; bake an additional 30 minutes or until knife inserted in centre comes out clean.
Serves 6