Preheat your oven to 350°F. While it heats, finely dice the red peppers, green peppers, and onion, then set them aside on a cutting board. Crack all 14 eggs into a large mixing bowl and let them sit at room temperature—this helps them incorporate more smoothly into the custard base. Measure out the heavy whipping cream, sour cream, shredded cheddar cheese, and all dry seasonings (smoked paprika, black pepper, salt, and dry mustard) so everything is ready to go. Having all your ingredients prepped and measured before you start cooking is the key to a smooth, stress-free breakfast bake.

Spray a 9x13-inch baking dish with avocado oil spray, making sure to coat the bottom and sides evenly to prevent sticking. Melt the butter in a skillet over medium heat, then add the diced peppers and onion. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and slightly fragrant. The goal here is to take the raw edge off the vegetables while they still maintain some texture—they'll continue to cook in the oven, so don't overdo it.

Add the heavy whipping cream, sour cream, dry mustard, salt, smoked paprika, and black pepper to the bowl with the room temperature eggs. Whisk everything together vigorously for about 1-2 minutes until the mixture is well combined and slightly frothy—this incorporates air and creates a lighter, fluffier texture in the final bake. I find that whisking by hand rather than using a blender gives you better control and a more delicate result. Don't worry about the eggs looking completely uniform; a few streaks are fine.

Add the sautéed vegetables from Step 2, the diced cooked ham, and 2 cups of the shredded cheddar cheese to the egg custard mixture from Step 3. Fold everything together gently with a spatula or wooden spoon, being careful not to deflate the eggs too much. The folding motion helps distribute the ingredients evenly without overdoing the mixing. Once combined, pour the entire mixture into the prepared baking dish from Step 2, spreading it out into an even layer.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the egg mixture. This creates a golden, crusty top layer that adds texture and extra cheesy flavor to each bite. Place the baking dish in the preheated 350°F oven and bake for 50-60 minutes. The bake is done when the center is set but still slightly jiggly (like a gentle wobble when you shake the dish), and the edges are golden brown. A knife inserted in the center should come out mostly clean with just a tiny bit of creamy custard clinging to it—this means the residual heat will continue to cook it gently as it cools.

Remove the baking dish from the oven and let it rest on the counter for 5-10 minutes before serving. This resting period allows the custard to set up fully and makes it easier to cut into neat portions. Serve warm or at room temperature. If desired, top individual portions with a dollop of sour cream for added creaminess and brightness.