• 10 slices of white, sourdough, French, or whole wheat bread, cubed with crusts removed
  • 1 pound grated cheddar cheese
  • 1 pound ham, bacon, or sausage, cooked and diced
  • 1 cup green and red pepper diced
  • 4 green onions sliced
  • 6 eggs beaten
  • 2 cups milk
  • 1/2 teaspoon seasoning salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper


  1. Grease 9×13 casserole dish.
  2. Layer with bread cubes, meat, peppers, onions and cheese.
  3. Mix eggs, milk and seasonings in separate bowl. Pour over layers.
  4. Cover dish with foil and refrigerate overnight. (This is a must if the recipe is to succeed.)
  5. Bake covered for 30 minutes at 350 degrees F.
  6. Uncover and bake for an additional 30 minutes.

Serves: 8-12

[box title=”About the Chef” box_color=”#652525″]

Chef’s Name: Daphne HaganRecipe02
Age: 42
Family Members: Husband – Jim, Kids – Matthew (10), Grace (8)
Community of Residence: Sabre Springs
Hobbies/ Interests: Cooking, gardening, reading, graphic design, family game nights, exploring San Diego, volunteering at Morning Creek Elementary in Sabre Springs.
Favorite Local Activity: Hiking Torrey Pines State Beach at sunset with the family.
About the Recipe: It’s easy to make and great when you have houseguests.
About the Chef: The recipe originally came from my mom, Susan Besser, of Los Altos, CA, who always makes a big batch when the family gathers together.