Savory Cheddar Egg Bake

• 4 slices each wheat, rye and Italian bread, cut into 1-inch cubes
• 2 cups cubed fully cooked ham
• 2 cups shredded cheddar cheese, divided
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon dried basil
• 1/8 teaspoon pepper
• 6 large eggs
• 2-1/2 cups whole milk

1. Layer half of the bread cubes in a greased 13x9-in. baking dish. Sprinkle with ham and 1 cup cheese. Top with remaining bread cubes. Combine the parsley, onion, basil and pepper; sprinkle over bread. In a bowl, beat the eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350u0b0 for 40-50 minutes or until a knife inserted in the center comes out clean.

each wheat, cheddar cheese, parsley, onion, basil, pepper, eggs, milk

Taken from www.tasteofhome.com/recipes/savory-cheddar-egg-bake/ (may not work)