Ingredients

2

tablespoons olive oil

1

very large onion, chopped (about 1 1/2 cups)

1

medium green bell pepper, chopped

1

tablespoon minced garlic

1

(8-oz.) pkg. sliced cooked ham, cut into small pieces

3

medium tomatoes, seeded, chopped

12

slices (about 1 1/2 lb.) day-old English muffin or sourdough bread, torn into pieces

8

eggs

3

cups milk

1 1/2

teaspoons salt

1/4

teaspoon pepper

4

oz. (1 cup) shredded Cheddar cheese

Preparation

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

Spray 13x9-inch (3-quart) glass 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.

Heat oven to 350°F. Uncover strata; bake 30 minutes. Sprinkle with cheese; bake an additional 30 minutes or until knife inserted in center comes out clean.