Overnight Ham and Egg Casserole

8 slices thick or dried bread, cut into 1 inch cubes

2 1/4 c. cubed smoke ham (about 1 pound)

2 c (8 oz) shredded Cheddar cheese

12 eggs, beaten

3 c half and half

1/4 c chopped fresh parsley

1 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon paprika to garnish

Layer half of bread cubes in a greased 9x13 baking pan. Sprinkle halfof ham and 1 c cheese over bread. Layer the rest of the bread and ham. In a large bowl combine eggs, half and half, parsley, salt, mustard, garlic powder, and pepper. Beat until well blended. Pour egg mixture over ham and bread. Sprinkle with 1 c remaining cheese and paprika. Cover and chill overnight.

Remove Casserole from fridge 30 min before baking. Bake uncovered in a 350degree oven for 50-60 minutes or until a knife inserted in center comes out clean.

Yield: 8-10 Servings