HAM AND VEGGIE STRATA

2 tablespoons olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
1 tablespoon minced garlic
1 (8 oz) package sliced cooked ham, cut into small bits
3 medium tomatoes, seeded and chopped
12 slices day old English muffin or sourdough bread, torn into pieces
8 eggs
3 cups milk
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
4 ounces shredded cheddar cheese

Heat oil in 12 inch nonstick skillet over medium heat until hot. Add onion, bell pepper and garlic; cook 6 to 8 minutes or until tender.

Stir in ham. Add tomatoes; cook an additional 2 minutes.

Spray 13x9 inch (3 quart) baking dish with nonstick cooking spray. Place torn bread in sprayed baking dish. Top with ham mixture.

In large bowl, combine eggs, milk, salt and pepper; beat well. Pour over mixture in baking dish. Cover; refrigerate at least 6 hours or overnight.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Bake strata 30 minutes. Sprinkle with cheese; bake an additional 30 minutes or until knife inserted in center comes out clean.

Servings: 10
Source: Pillsbury Classic Cookbooks, July 2000