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Breakfast Ham and Cheese Strata

Source of Recipe

"The Best Casserole Cookbook Ever" by Beatrice Ojakangas


Recipe Introduction

"This is an old breakfast favorite for a crowd. In fact, I put this together at home, chilled it, and packed it in the ice chest before taking our family to a rustic lodge in Northern Minnesota. It was so nice to have the first breakfast all ready to pop into the oven the next morning. To round out the menu, serve a platter of fresh fruit, a selection of juices, and coffee or hot chocolate."

List of Ingredients

â—¦ 12 slices day-old French bread, cubed
â—¦ 2 cups shredded Cheddar cheese
â—¦ 3 cups diced cooked ham
â—¦ 24 large eggs, beaten
â—¦ 4 cups milk
â—¦ 2 teaspoons dry mustard
â—¦ 1 teaspoon salt
â—¦ 2 teaspoons pepper


Recipe

Butter a 9 by 13-inch baking dish or a 3-quart casserole. Arrange half the bread cubes evenly in the bottom of the casserole. Distribute the cheese and ham evenly over the bread cubes. Top with the remaining bread.

In a large bowl, beat the eggs with the milk, mustard, salt, and pepper. Pour over the bread cubes in the pan, cover, and refrigerate for at least 12 hours.

Preheat the oven to 350° F.
Bake for 1 hour, or until the casserole is set. Cut into squares and serve hot.

Serves 12



Variations:
• Crab and Havarti Strata:
Substitute 3 cups cooked crabmeat for the ham and 2 cups diced havarti cheese for the Cheddar cheese.

• Veggie Strata:
Replace the ham with 3 cups blanched and well-drained chopped broccoli.

• Shrimp and Artichoke Strata:
Omit the ham and add 2 cups diced cooked shrimp and 2 cups diced cooked artichoke hearts.