• Servings: 6-8
  • Rating:


spray olive oil
12 eggs, divided
1/4 cup water
1 tbsp butter
4 cups 1″ cubed bread (I used 2 large ciabatta rolls)
1 cup small dice ham
1 cup chopped spinach
1 cup grape tomatoes
1 cup half-and-half
1/2 tsp sea salt
1/4 tsp ground black pepper
1 cup grated Colby-Monterey Jack cheese


1) Preheat oven to 350 degrees; lightly oil large casserole dish with spray olive oil

2) In medium-sized bowl, beat 6 eggs (reserving 6 eggs) with water until well-combined

3) Heat butter in large skillet over medium heat; pour egg-water mixture in skillet and cook, stirring eggs to scramble; when lightly cooked through, remove from heat and set aside

4) Scatter bread cubes over bottom of casserole dish; top with scrambled eggs, ham, spinach, and tomatoes; set aside

5) In medium-sized bowl, beat reserved 6 eggs with half-and-half, salt, and pepper until well-combined; pour over casserole and top with 1/2 cup cheese (reserving 1/2 cup); cover and refrigerate 1-2 hours or overnight; bake in oven 45-50 minutes until eggs sets; scatter reserved 1/2 cup cheese over top and bake additional 3-4 minutes until cheese melts; serve