Ham and Cheese Breakfast Strata
Cozy ham and cheese breakfast strata is a filling breakfast or lunch option. Filled with tender chunks of ham, bread, cheese, and spinach it’s delicious and easy to make.
Are you looking for a make ahead breakfast or brunch option, this is it. Strata’s are a great filling option to use up leftover veggies and meats. This strata uses ham and spinach, with the addition of cheddar and fontina a cheese and some bread. You can even make it gluten-free by using gluten-free bread.
What is a Strata
A strata is a type of breakfast casserole, that’s made with bread, eggs, and the addition of meats and cheese. You can also include veggies if you want to. Think of it as a savory bread pudding. They can be made ahead of time, which is a great option for family get togethers and holidays.
Ingredients
Eggs
Ham – You can use leftover holiday ham or a ham steak.
Milk – While most strata recipes call for whole milk you can substitute 2%, skim, or a non-dairy version.
Bread – A baguette is the typical bread used for this recipe, however it can work with sourdough or Challah bread. To make it gluten-free you can use a gluten-free baguette or even rolls (see the gluten-free section below). I don’t recommend sliced bread as it’s not as hearty and will break apart and turn to mush.
Dijon Mustard – Will give the strata a nice flavor
Cheese – A combination of cheeses works best. Cheddar and fontina cheese is a nice option, as they both melt really well. I prefer a mild or medium cheddar as the sharp cheddar can make the dish too salty.
Green Onions – Also known as spring onions or scallions.
Spinach – Only a large handful is needed.
Salt
Black Pepper
What Bread To Use
The best type of bread to use for this dish is a baguette, challah or sourdough bread. These breads are a bit more hearty and can hold up to the egg mixture. However, hearty rolls will also work. Stay away from sliced bread as it will fall apart.
Gluten-Free Bread Option
Gluten-free breads can be a bit challenging. I successfully made this using one loaf of the Schar Gluten-free Baguette and also the Schar Gluten-free Ciabatta rolls. If you can’t find these particular items I suggest you look for rolls rather than sliced bread. You are looking for a more sturdy type of bread, so hamburger or hot dog rolls would also not work here. If it’s really challenging to find I recommend just using plain bagels.
How to Make Ham and Cheese Breakfast Strata
Grease a 9 x 13 baking pan and set aside. Begin by slicing the bread and ham into cubes and setting them aside. In a large bowl add eggs, milk, salt, pepper, dijon mustard and mix well. Then you want to add in the cheese, bread, spinach, green onions, and ham. Mix and pour into the 9 x 13 baking pan.
Let the strata sit covered for an hour or overnight in the refrigerator. Remove from the refrigerator 30 min before baking, while the oven is pre-heating. (you do not want to put a really cold pan into a hot oven). Bake the strata for approximately 40 minutes or until the top is lightly browned and the strata is bubbling.
Remove from the oven and let sit 5-10 minutes before cutting into it.
Ham and Cheese Breakfast Strata
Materials
- 4 cups Ham steak or leftover ham, cubbed
- 1 Baguette, or GF Baguette
- 8 large Eggs
- 1 1/2 cups Milk, Dairy-free Milk
- 2 tbsp Dijon Mustard
- 1/2 tsp Salt
- 1 tsp Black Pepper
- 1 cup Fontina cheese, shredded
- 1 cup Mild to medium Cheddar cheese, shredded
- 3-4 Green Onions (Scallions)
- 1 Spinach, Large Handful
Instructions
- Grease an 9x13 baking pan and set aside.
- Slice the baguette into 1-inch cubes, set aside.
- Slice the ham into 1-inch cubes, set aside.
- Slice the green onions, set aside.
- In a large bowl, add the eggs, milk, dijon mustard, salt and pepper. Mix well.
- Once the eggs are mixed add the bread, ham, both cheeses, spinach, and green onions. Mix well then pour into the baking pan. Gently press down so the bread is partly covered in the egg mixture.
- Cover and refrigerate 1 hour or up to 12 hours.
- Remove the baking pan from the refrigerator and pre-heat the oven to 350℉. Make sure the baking pan sits out at least a 1/2 hour. Do not put the pan directly from the refrigerator into the oven as it may crack.
- Bake uncovered for 40 minutes or until the top is lightly browned and the strata is bubbling.
- Let cool 5-10 minutes before serving.
Notes
Nutrition
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