A Four Seasons signature breakfast dish highlighting the seasons, using the freshest of ingredients. Fresh fruit cup & warm from the oven muffins add a nice touch. Requested often by Bed & breakfast guests & family members, too.

1/2 c. butter
1/2 lb. fresh asparagus, steamed lightly & cut into 1" pieces
1 medium sweet red pepper, chopped
1 medium onion, sliced thin
8 cups French or Italian bread (cubed)
2 cups shredded cheddar cheese, divided
1 cup cooked cubed country ham (optional)
8 farm fresh eggs
2 1/2 cup milk
1/2 tsp. dried marjoram
1/2 tsp. salt
1/8 tsp. pepper

Melt butter over medium heat in a medium size skillet. Add vegetables & cook, stirring occasionally, 3-5 minutes. In a large bowl, combine eggs, milk and seasoning. In a buttered 9x13 baking dish layer bread cubes, ham, vegetables & 1 cup shredded cheese. Pour egg mixture evenly over bread. Cover & refrigerate 12-24 hours. Bake, uncovered, at 350 degrees 45 -55 minutes, or until golden & puffed. Sprinkle remaining 1 cup cheese evenly over top & baked until cheese melts. Serves 12. Enjoy.