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Make-Ahead Ham and Cheddar Strata
When holiday mornings get chaotic, having breakfast already prepped in the fridge is a lifesaver. This savory egg casserole layers smoked ham, sharp cheddar, and green onions under a rich, mustard-spiked custard. The bread soaks up all that seasoned liquid overnight, baking into a fluffy, golden-brown centerpiece. You'll love how the subtle kick of red pepper sauce cuts through the richness of the cheese.
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.