1 large yellow onion, peeled and diced
1 large red bell pepper, cored and diced
2 large Yukon Gold potatoes, peeled and diced
2 tablespoons olive oil
1 (4-ounce) can diced green chilies
8 large eggs
3 cups milk
2 tablespoons Dijon mustard
3/4 teaspoon salt
3/4 teaspoon pepper
2 cups shredded Jarlsberg
1 cup shredded Parmesan cheese
About 12 ounces sourdough bread loaf (3/4 of an average 1-pound package), cubed

In a large skillet, saute the onion, bell pepper and potatoes in the olive oil until potatoes are tender. Stir in the chilies and set aside.

Whisk together the eggs, milk, mustard, salt and pepper.

Layer a lightly greased, 9-by-13-inch baking dish with half each of the bread cubes, onion mixture and the cheeses. Pour half of egg mixture evenly over cheeses. Repeat layers. Cover with foil or plastic wrap. Chill overnight (or for at least 5 hours) so bread can soak up egg mixture.

Bake in a 350-degree oven for 45 to 55 minutes, until puffed, golden-brown and cooked in center (when a kitchen knife inserted comes out clean). Let stand for about 5 minutes before serving.

Makes 8 to 10 servings.