16 slices firm white bread
3 tbsp. butter, divided
1 (10 3/4 oz.) can condensed cream of celery soup
1/3 c. milk
1/4 tsp. coarsely ground black pepper
1/3 c. finely chopped onion
1 red bell pepper, diced (about 1 c.)
1/2 c. (4 oz.) diced cooked deli ham
10 eggs, lightly beaten
1 c. (4 oz.) shredded Cheddar cheese, divided
1 (5 oz.) pkg. fresh spinach leaves, washed and stemmed

Preheat oven to 375°F. Cut crusts off bread using serrated bread knife. Cube crusts to measure 2 cups. Arrange bread slices in an overlapping pattern against sides of Oval

Baker; place bread cubes in bottom. Place 2 tablespoons of the butter in Small Micro-Cooker; microwave, covered, on High 30 seconds or until melted. Lightly brush butter over bread slices using Pastry Brush.

Bake 15 to 20 minutes or until edges of bread are golden brown.

Meanwhile, in Small Batter Bowl, whisk soup, milk and black pepper until smooth using Stainless Steel Whisk; set aside. Finely chop onion using Food Chopper. Dice bell pepper and ham using Chef's Knife. Melt remaining butter in Stir-Fry Skillet over medium heat; add onion and bell pepper. Cook 5 minutes or until vegetables are crisp-tender; stir in ham. Whisk eggs in Classic Batter Bowl; add to skillet. Cook over medium-high heat, stirring occasionally with Classic Scraper, until eggs are set but still moist. Stir in soup mixture; cook 1 minute or until hot. Using Deluxe Cheese Grater, grate cheese. Gently stir in 3/4 cup of the cheese. Fold half of the spinach into egg mixture. Cook about 1 minute, stirring gently until spinach is wilted. Repeat with remaining spinach. Spoon egg mixture into center of baker, mounding slightly in center. Top with remaining 1/4 cup cheese. Serve immediately using Nylon Spoon.

Yield: 8 servings.