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Make-Ahead Ham and Cheddar Strata
Twelve bread slices layer in a baking dish with cut-up smoked ham, shredded cheddar, and sliced green onions. Six eggs beat with milk, ground mustard, and a few dashes of red pepper sauce into a custard that soaks into the bread overnight in the refrigerator. The next morning the dish goes straight into the oven for 90 minutes total — the top browns and puffs while the center sets into a custardy, cohesive slice. Serves 8, and the overnight prep means no morning rush.
Equipment
- Oven
Ingredients
- 12 slices bread
- 2 cups cut-up cooked smoked ham (about 10 oz)
- 2 cups shredded Cheddar cheese (8 oz)
- 8 medium green onions, sliced ( ½ cup)
- 6 eggs
- 2 cups milk
- 1 teaspoon ground mustard
- ¼ teaspoon red pepper sauce
Instructions
- 1Preheat the oven to 300°F. Coat a 13x9-inch glass baking dish with cooking spray.
- 2Trim the crusts from the bread. Arrange 6 slices in an even layer across the bottom of the baking dish. Scatter the smoked ham, cheddar cheese, and sliced green onions evenly over the bread. Cut the remaining 6 slices of bread in half diagonally and arrange them on top of the onions.
- 3Whisk the eggs, milk, ground mustard, and red pepper sauce together in a medium bowl until well combined. Pour this liquid mixture evenly over the layered bread and fillings. Make sure all the bread gets moistened so it doesn't dry out in the oven.
- 4Bake uncovered for 1 hour to 1 hour 10 minutes, or until the center is fully set and the top bread pieces are golden brown. It's important to let the casserole rest for 10 minutes before slicing so the custard can firm up.
Notes
- Make ahead: Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 5 to 10 extra minutes to the baking time when cooking from cold.
