1 / 1
Ham and Cheddar Strata
A savory baked egg casserole layered with bread, smoked ham, cheddar cheese, and green onions. This dish is a fantastic make-ahead option that soaks up a seasoned milk and egg custard for a fluffy, satisfying texture. It works perfectly for a weekend brunch or a pre-planned holiday breakfast. The combination of ground mustard and red pepper sauce adds a subtle, warming kick to the rich cheese and savory ham.
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.
- 2Remove the crusts from the bread slices. Place six slices in an even layer across the bottom of the prepared baking dish. Scatter the smoked ham, cheddar cheese, and sliced green onions evenly over the bread. Cut the remaining six slices of bread in half diagonally and arrange them on top of the onion layer.
- 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.
- 4Bake uncovered for 1 hour to 1 hour and 10 minutes, checking that the center is fully set and the top bread pieces are golden brown. Allow the casserole to rest for 10 minutes before slicing and serving.
- 5If making the dish ahead of time, cover the unbaked casserole after adding the liquid and refrigerate for up to 24 hours. Add 5 to 10 extra minutes to the baking time when cooking from cold.