Tomato and Ham Breakfast Casserole

• 8 large eggs
• 2 cups Greek yogurt
• kosher salt and black pepper
• 4 ounces sharp cheddar, grated (about 2 cups)
• 1 loaf country bread, torn into 1-inch pieces (8 cups)
• 1 pound sliced deli ham, cut into 1/2-inch pieces (4 cups)
• 2 pints cherry tomatoes
• 2 tablespoons chopped flat-leaf parsley
• 2 avocados

Directions:

1. Heat oven to 375° F. In a large bowl, whisk together the eggs, yogurt, 1 teaspoon salt, and ½ teaspoon pepper.
2. Add Cheddar, bread, diced avocado and ham; toss to combine; and then pour the mixture into a 9-by-13-inch baking dish.
3. Top casserole with tomatoes, cover with foil, and then bake until warmed through, 35 to 40 minutes.
4. Remove foil and cook until the top is golden brown, 35 to 40 minutes more. Sprinkle with parsley.

Serves 10