This recipe, by Chef Jason K. Morse, from Valley Country Club in Aurora, is used with permission from Colorado Proud.

7 slices sourdough bread, cubed into 1″ squares
1 1/2 lbs. ham, diced
2 cups broccoli, blanched, chilled and chopped
1 clove garlic, minced
8 eggs
3/4 cup Longmont Dairy whole milk or half and half
1/3 bunch Italian parsley, chopped fine
1 tsp. black ground pepper
1/2 cup Longmont Select Asiago Cheese, shredded
1/2 cup Tillamook Sharp Cheddar Cheese, shredded

Preheat oven to 375° F. In a large sauté pan, add a small amount of oil and cook the ham then add the minced garlic. Mix the eggs, milk, parsley, and black pepper in a large bowl. In a 9” x 13” casserole pan, spray well with non-stick pan spray, then layer bread, cooked ham, broccoli, and top with cheese. Pour the egg mixture on top.

Allow the egg mixture to soak into the bread, pressing mixture into pan to ensure all of the bread is coated. Cover with foil and bake for about 40 minutes, uncover and finish until center is fully cooked. The dish will have a nice golden color when done. Top with additional cheese if desired.

From July 2010 issue of Farm Fresh, by Colorado Proud
Used with permission