HAM AND CHEDDAR BRUNCH STRATA

8-oz French bread, torn into small pieces

1 3/4 cups shredded reduced-fat sharp Cheddar cheese, divided
1 cup diced lean ham
1/2 cup finely chopped green onion (both white and green parts), divided
4 large eggs
1 cup fat-free half-and-half cream
1 tbsp Worcestershire sauce
1/8 tsp ground red pepper

Coat slow cooker with nonstick cooking spray. Cut parchment paper to fit bottom of cooker and press into place. Spray paper lightly.

Layer ingredients in the following order:
bread
1 1/2 cups of the cheese
ham
all but 2 tablespoons of the onion

In a small bowl, whisk together the eggs, half-and-half, Worcestershire sauce and red pepper; pour evenly over the layered ingredients.

Cover and cook on low 3 1/2 hours or until a knife inserted in the center comes out clean. Turn off heat.

Sprinkle the reserved cheese and onion over the top and let stand, covered, for 10 minutes or until cheese is melted.

To remove from cooker, run a knife or thin spatula around the edges to loosen, lifting the bottom gently. Invert onto a plate, remove parchment paper and invert again onto a serving plate.

Cut into 8 pieces to serve.

FILE PHOTO