Cooking spray
2 tablespoons butter
1 cup diced red peppers
1 cup diced green peppers
1/2 cup chopped onion
1 tablespoon minced garlic
8 cups hearty French bread, cut into 1-inch cubes
2 cups chopped reduced sodium sauteed ham
3 cups fat free half and half
8 Eggs
2 cups (8 ounces) shredded sharp cheddar cheese

Spray a 13 x 9-inch baking dish with cooking spray; set aside. Melt butter in a large skillet on medium-high heat. Cook and stir peppers and onion 3 to 5 minutes or until crisp-tender. During last 2 minutes of cooking, stir in garlic. Place bread cubes in prepared baking dish. Sprinkle cooked vegetables and ham over bread. Combine half and half and eggs in large bowl until blended. Stir in cheese. Pour egg mixture over top of casserole mixture, lightly pressing liquid into mixture. Cover casserole with plastic wrap. Refrigerate several hours or overnight. Pre head oven to 350°F. Remove plastic wrap from casserole. Bake 50 minutes or until puffy and knife inserted near center comes out clean. Let stand 10 minutes before serving.

Nutrition information per serving (1/8th of the recipe):
386 calories; 19g total fat; 10g saturated fat; 1g polyunsaturated fat; 6g monounsaturated fat; 230mg cholesterol; 770mg sodium; 27g carbohydrate; 2g dietary fiber; 23g protein; 1275.3IU Vitamin A; 33.2IU Vitamin D; 69.4mcg folate; 335.1mg calcium; 2.4mg iron; 39.1mg choline.

Recipe Source: American Egg Board