HAM AND CHEESE STRATA
This hearty make-ahead breakfast is infused with Dijon mustard and bakes up to a fluffy, golden finish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Butter a 2 1/2- to 3-quart baking dish. In a large bowl, whisk together the eggs, milk, mustard, paprika, and salt.
- 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.
- Carefully pour the egg mixture over into the bread. Cover and refrigerate overnight.
- 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.
HAM 'N' CHEESE STRATA
Our daughter wouldn't mind if I made this Ham 'n' Cheese Strata every weekend! I do prepare it for each holiday, serving it alongside fresh cinnamon buns and a fruit salad. -Marilyn Kroeker, Steinbach, Manitoba
Provided by Taste of Home
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- Arrange six slices of bread in the bottom of a greased 13x9-in. baking dish. Top with ham and cheese. Cover with remaining bread. , In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 375 calories, Fat 19g fat (11g saturated fat), Cholesterol 197mg cholesterol, Sodium 1081mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 23g protein.
HAM AND CHEESE STRATA
This recipe comes from Food & Wine magazine (1997). The recipe is credited to Diana Sturgis. I don't usually add the sun dried tomatoes, but I included them since they were in the original recipe. We usually have this for dinner, but it could be a great brunch recipe as well. The left overs are fantastic served cold. This is a delicious use of left-over ham.
Provided by Mommy2two
Categories Brunch
Time 30m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees.
- In a large bowl whisk together the eggs, milk, salt, and pepper.
- Stir in the bread cubes until evenly moist.
- Stir in the cheese, ham, tomatoes, and 1/4 cup of the chives.
- Butter a 9x12-inch baking dish, pour the strata mixture into the dish.
- Sprinkle the cheddar cheese on top, and bake about 20 minutes, or until puffed and golden.
- Let cool slightly, sprinkle with the remaining chives, and serve.
Nutrition Facts : Calories 375, Fat 24.7, SaturatedFat 13.1, Cholesterol 326.7, Sodium 1291.6, Carbohydrate 6.9, Fiber 0.7, Sugar 2.7, Protein 30.6
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