Confetti Egg Strata

I love traditions. I love coming up with new ones or celebrating ones we have done for a long time. This is one. Every year on Christmas I bake this Confetti Egg Strata for breakfast. Since my children do not like all the wonderful vegetables I usually make two. I make one with the vegetables and one without. I look forward to it every year and love having the leftovers for breakfast and lunch for the next couple of days after Christmas.

Confetti Egg Strata

Ingredients

• 8 ounces (1/2 loaf) Italian bread, cut into 1-inch cubes
• 9 ounces ham, cut into 1/2-inch cubes (1 1/2 cups)
• 1 cup fresh mushrooms, sliced
• 1 cup red or green bell pepper, chopped
• 1/2 cup green onions with tops, sliced
• 2 cups (8 ounces) shredded cheddar cheese
• 10 eggs, lightly beaten
• 3 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Cut bread into 1-inch cubes.
2. Cut ham into 1/2-inch cubes.
3. Slice mushrooms.
4. Coarsely chop bell pepper.
5. Slice green onion.
6. In a 9x13 baking dish layer half each of the bread, cheese, ham, mushrooms, bell pepper and onion.
7. Repeat Layers.
8. In a mixing bowl, lightly beat eggs with whisk.
9. Whisk in milk and seasonings until well blended.
10. Slowly pour egg mixture evenly over layered ingredients.
11. Cover with aluminum foil.
12. Refrigerate several hours or overnight.
13. Remove foil.
14. Preheat over to 350'.
15. Bake 55-60 minutes or until strata is set and top is golden brown.
16. Cut into 12 squares.