Start by preheating your oven to 350°F. While it heats, finely dice the onion, green peppers, and red peppers, keeping them separate so you can add them at the right time. Crack all 14 eggs into a large mixing bowl and set aside. This mise en place approach ensures you're not scrambling for ingredients once you start building the bake. I like to have everything prepped before I start cooking—it keeps the process smooth and stress-free.

Spray a 9x13 inch baking dish lightly with avocado oil. In a skillet over medium heat, melt the butter and add the diced onion and peppers together. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent. This short cooking time softens the vegetables just enough while keeping them from becoming too tender in the long bake ahead. The butter also carries the flavor beautifully into the final dish.

To the bowl with the cracked eggs, add the heavy whipping cream, sour cream, dry mustard, salt, smoked paprika, and black pepper. Whisk vigorously for about 1-2 minutes until the mixture is well combined and slightly frothy—this incorporates air and helps create a lighter, more custard-like texture in the bake. The spices distribute evenly when whisked into the wet base rather than added later.

Add the sautéed vegetables from Step 2, the diced cooked ham, and 2 cups of shredded cheddar cheese to the egg custard mixture from Step 3. Stir gently but thoroughly until everything is evenly distributed—you want the ham and cheese distributed throughout so each bite has all the flavors. I prefer to use sharp cheddar because it has more depth and doesn't get lost in the rich, creamy custard.

Pour the combined egg and filling mixture into the prepared baking dish from Step 2, distributing it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top as a finishing layer—this creates a beautiful golden crust as it bakes. The cheese on top acts as both a flavor layer and a visual indicator of doneness.

Slide the baking dish into the preheated 350°F oven and bake for 50-60 minutes. The bake is done when the center is set but still has a slight jiggle when you gently shake the dish—it should not be completely firm or it will be dry. The top should be golden brown and the edges slightly pulled away from the sides of the dish. Let it rest for 5 minutes before serving, which allows the custard to firm up slightly and makes it easier to cut into clean portions.

Slice the bake into portions and serve warm. Top each serving with an extra dollop of sour cream if desired for added richness and tang. This breakfast bake holds well and makes excellent leftovers—simply reheat gently in a 325°F oven or microwave.