Ingredients
- 2 packages (5 ounces each) seasoned croutons
- 2 packages (5 ounces each) butter and garlic croutons
- 3 cups coarse chopped cooked ham
- 1 package (8 ounces) finely shredded cheddar cheese
- 1 bag (12 ounces) frozen chopped spinach, thawed, drained and squeezed dry
- 1 jar (12 ounces) chopped roasted red pepper, drained and patted dry
- 18 large eggs
- 3 cups milk
- 3 cups half and half
- 1 teaspoon salt
- ½ teaspoon ground white pepper
Directions
- Remove 18 quart roaster pan and spray with nonstick cooking spray.
- Layer croutons, ham, cheese, spinach and red peppers in pan.
- In a large bowl with an electric mixer on LOW, beat eggs, milk, half and half, salt and pepper for 2 minutes or until blended. Pour over layered mixture. Cover with plastic wrap and refrigerate overnight.
- Heat roaster oven with lid on to 275°F.
- Remove roasting pan from refrigerator and remove plastic wrap. Carefully place in roaster oven.
- Cover with lid and bake for 1 ¾ to 2 hours, until mixture is almost cooked through.
- Remove lid and bake for an additional 30 minutes until center is set.
Serves: 24
