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Tomato and Ham Breakfast Casserole
- 8 large eggs
- 2 cups heavy cream
- 8 ounces kosher salt and black pepper
- 1 sharp Cheddar, grated (about 2 cups)
- 1 pound loaf country bread, torn into 1-inch pieces (8 cups)
- 2 pints sliced deli ham, cut into 1/2-inch pieces (4 cups)
- 2 tablespoons cherry tomatoes
Directions:View on Real Simple
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