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Ham and Cheddar Breakfast Strata

Source of Recipe

From "The Ski House Cookbook" by Tina Anderson


Recipe Introduction

"You may want to serve eggs to a crowd, but perhaps you aren't sure you can expertly fold a ten-egg omelet while everyone watches — the culinary equivalent of tackling those mogul runs right under the lift. We don't blame you. This dish is the perfect solution: You mix it up the night before and then bake it in the morning. You'll look like an expert, plunking down a bubbling brunch dish with less effort than it takes to fill the juice glasses."

List of Ingredients

◦  10 large eggs
◦  1¾ cups whole milk
◦  1 tablespoon plus 1 teaspoon Dijon mustard
◦  ½ teaspoon salt
◦  2 cups cubed ham steak (about 10 ounces)
◦  1 red bell pepper, cored, seeded, and diced
◦  8 scallions, white and light green parts, thinly sliced
◦  1 small onion, diced
◦  1½ cups shredded sharp Cheddar (about 6 ounces)
◦  Unsalted butter
◦  6 cups cubed sourdough sandwich bread (about ½ loaf)


Recipe

The night before you wish to serve the strata, combine the eggs, milk, mustard, and salt in a medium bowl. Whisk until thoroughly blended. In another medium bowl, mix the ham, bell pepper, scallions, onion, and 1 cup of the cheese.

Butter a 9 x 13-inch baking dish. Place half of the bread on the bottom of the dish in one layer. Scatter half of the ham mixture over the bread. Repeat, using the remaining bread and ham mixture. Pour the egg mixture evenly over the top. Cover and refrigerate overnight or for at least 1 hour.

Preheat the oven to 375° F.
Uncover the strata and bake for 45 to 50 minutes, or until the center is just set. Sprinkle the remaining cheese on top and bake for an additional 10 minutes, or until bubbling and beginning to brown. Cut into squares and serve hot or at room temperature.


Serves 6 to 8