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Ham and Cheese Strata

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This hearty make-ahead breakfast is infused with Dijon mustard and bakes up to a fluffy, golden finish.

  • Servings: 8

Source: Mad Hungry, April 2011

Ingredients

  • 1 tablespoon unsalted butter, room temperature
  • 10 large eggs
  • 2 1/2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 loaf bread, Pullman or sandwich style, cut into 1-inch pieces
  • 1 pound boiled or baked deli ham, chopped
  • 5 scallions, chopped (1/2 cup)
  • 8 ounces sharp cheddar, shredded

Directions

  1. Butter a 2 1/2- to 3-quart baking dish. In a large bowl, whisk together the eggs, milk, mustard, paprika, and salt.

  2. Place half of the bread in the bottom of a baking dish. Top with half each of the ham, scallions, and cheese. Repeat with a second layer of the remaining ham, scallions, and cheese, pressing down as necessary to fit in the baking pan.

  3. Carefully pour the egg mixture over into the bread. Cover and refrigerate overnight.

  4. Preheat the oven to 350 degrees Fahrenheit. Pull strata out of fridge and let come to room temperature for 15 minutes. Bake the strata, uncovered, until puffed and lightly golden brown, about 1 hour to 1 hour and 20 minutes. Let rest for 5 minutes before serving.

Reviews Add a comment

  • Lesa Roemke
    27 MAR, 2013
    I scaled this recipe down to make individual servings in ramekins. So good! Easy to customize for each person's preferences, and cooks up much faster too. Check out mine at: http://www.edesiasnotebook.com/2013/03/individual-ham-and-cheese-strata.html
    Reply
  • MrsPetey
    29 JUL, 2012
    Great recipe! I've made it over and over with different variations (like adding bacon and sausage). One of my family's favorite substitutions is using butter milk instead of whole milk. Gives it great flavor and has fewer calories!
    Reply
  • CookingRyan
    8 APR, 2012
    My family loved this recipe, which I made for Easter brunch. I used challah bread and bagged Parmesan cheese--both worked very well. I also think it'd be really good with gruyere or swiss cheese. Also, I covered the dish with aluminum foil for about 2/3 of the baking time to prevent the top from getting too brown.
    Reply
  • jgoodpilot
    19 JUN, 2011
    great recipe even for hearty appetites this serves more than 6-8 . Will definitely use again
    Reply