Ham and Cheese Strata is a simple overnight casserole recipe that’s so good for breakfast, brunch, or even a weeknight meal! Made with eggs, bread, ham, and two kinds of cheese, this make-ahead recipe lets you relax and enjoy time around the table with family and friends.
If you need more overnight brunch recipes to serve, try my French Toast Breakfast Casserole or this Sausage and Cheese Croissant Breakfast Casserole.
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Reader Comment
Delicious! This is the only recipe that I’ve made for this type of dish that my husband likes. I think it has to do with the consistency of the bread in the strata. Thank you for the wonderful recipe!
Cindy
If I asked my family what their favorite meal is, I have no doubt they’d say breakfast. They absolutely love eggs and everything that goes with them.
Since they are passionate about “all things breakfast,” I thought I’d try a new recipe for them. My version of a classic strata recipe combines eggs, ham, bread, two kinds of cheese, and just the right seasoning to make a delicious breakfast dish that was an instant hit.
What Is A Strata?
You might wonder what makes this different from a ham and cheese breakfast casserole. A strata is defined by the use of an egg custard mixture, meaning eggs and cream, while a breakfast casserole can use just eggs.
How To Make Ham And Cheese Strata
Ingredients
- You’ll need eggs, ham, milk, and cheese for the base. I like to use leftover Brown Sugar Mustard Baked Ham. I use a combination of sharp cheddar cheese and Monterrey jack cheese for the cheese.
- Grab stale bread or rolls. Any bread will work as long as it is stale enough to withstand overnight soaking.
- You need garlic powder, dry ground mustard, salt, and pepper to keep things simple but the flavor big.
Variations & Additions
- You can use cubbed ham, freshly cooked ham, or leftover ham from any holiday party.
- Swiss cheese, mozzarella, gouda are all great to use in this recipe
- For the bread, I usually use whatever is on sale at the store, but you can use any rolls, loaf bread, sourdough bread, or even croissants.
- Add a little hot sauce to the egg mixture for an extra kick.
- Add roasted or sauteed veggies like mushrooms or bell peppers for a fresh twist.
Step By Step
- Crack 9 eggs into a medium-sized bowl. Add milk and sprinkle in dry mustard, garlic powder, salt, and pepper.
- Whisk together until well blended.
- Butter a 9 x 11-inch casserole dish, then cube or tear sliced bread or rolls. Cube or slice 3 cups of ham and sprinkle it over the bread. Grate the cheddar and Monterrey cheese and layer it over the ham. Pour the egg mixture over the bread, ham, and cheese. Cover it with aluminum foil and place it in the fridge overnight.
- When it’s time to bake, remove the Strata from the fridge and set the oven to 375. Bake the casserole covered for 30 minutes and uncovered for 15.
Donya’s Success Tips
- Day-old, or stale bread, is highly recommended, so leave it on the counter the night before making the strata.
- This recipe is best made ahead of when you want to serve it so that the bread can soak up all the flavors of the custard mixture.
- Once baked, let the strata sit for a few minutes before serving. This helps it firm up and makes it easier to slice.
Frequently Asked Questions
To freeze, assemble the strata in a freezer-safe dish, but do not bake it. Cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy it, thaw the strata in the refrigerator overnight, then bake as directed.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated in the oven or microwave.
A vegetarian version of strata is easy to make by removing the ham and replacing it with your favorite vegetables. My favorites are spinach, mushrooms, bell peppers, onions, or tomatoes.
Use a knife or toothpick inserted into the center of the strata to test for doneness. If it comes out clean, the strata is set. If it’s still runny, keep baking, checking every 5-10 minutes.
What To Serve With Ham And Egg Bake
On Easter or Christmas morning, strata is great served with brown sugar pepper bacon, orange glazed muffins and fruit salad. It also makes a terrific dinner with spinach strawberry salad.
More Breakfast Recipes You’ll Love
If you try this Ham and Cheese Strata Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 10 cups bread – cubed
- 3 cups cooked ham – cubed
- 1 ½ cup cheddar cheese – grated
- 1 ½ cup Monterrey cheese – grated
- 9 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry mustard
- ½ teaspoon garlic powder
- 1.4 teaspoon black pepper
Instructions
- Butter or coat with cooking spray a 9 x11 inch baking dish. Layer in bread, ham, and cheeses.
- In a medium-size bowl, whisk together eggs, milk, salt, mustard, garlic powder, and pepper. Slowly pour over bread, ham, and cheese. Cover with foil and place in the refrigerator overnight.
- Take strata out of the fridge. Heat oven to 375. Bake for 30 minutes covered. Remove foil and continue to bake for 15 to 20 minutes until the top is golden brown and puffy.
- Remove from oven, let cool for 5-8 minutes and serve. Can be stored, covered in the fridge for up to 4 days.
Notes
- You can use cubbed ham, freshly cooked ham, or leftover ham from any holiday party.
- Swiss cheese, mozzarella, gouda are all great to use in this recipe
- For the bread, I usually use whatever is on sale at the store, but you can use any rolls, loaf bread, sourdough bread, or even croissants.
- Add a little hot sauce to the egg mixture for an extra kick.
- Add roasted or sauteed veggies like mushrooms or bell peppers for a fresh twist.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated in the oven or microwave.
- Assemble the strata in a freezer-safe dish, but do not bake it. Cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy it, thaw the strata in the refrigerator overnight, then bake as directed.
Nutrition
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Tom
Been making modified versions of this for years. We use a 2 or 3 day old real baguette [not WW], AND mushrooms, onions, and chicken sausage for protein – what ever you like, toss ’em in ! The non-meat [fake ] sausage is way too overpowering. Proportions, fridge overnight, cooking times etc – all ok in terms of proportions/times
Cindy Pierce
Delicious! This is the only recipe that I’ve made for this type of dish that my husband likes. I think it has to do with the consistency of the bread in the strata. Thank you for the wonderful recipe!
You are so welcome. Thank you for the outstanding rating.
~Donya
Jodie
I made this with leftover Easter ham, some slightly stale whole wheat bakery rolls, and a mishmash of cheeses that were hiding in the fridge. It was absolutely delicious! I didn’t have time to let it marinate overnight, so I just pressed the bread layers under the egg mixture and then tossed it all to make sure all the bread was soaked with egg. My point in saying all of this is that I think this is a foolproof recipe. And I love those! Thank you for an easy dinner idea that even I couldn’t screw up. 😁😁
You are the best, Jodie! Thank you for your kind words and the terrific rating!
~Donya
William Douglas Grantham
I had to pull a few improvisations, but I worked within the given proportions and adjusted as needed. This was one of the best new recipes I’ve tried in a LONG time.
Thanks for the kind words and terrific rating!
Tara
Have you ever used croissants in place of bread?
Nope but give it a try!
~Donya
Kail Smith
There are some delicious recipes i would love to try
Heather
What kind of bread do you use?
Hey Heather,
I used french or italian bread. Most often what’s on sale in the bakery at the grocery store.
Enjoy,
~Donya
Toni Puikunas
can it be frozen and stored before thawing and cooking?
Toni,
I’ve found the best things is to bake it, wrap it in foil, freeze, thaw and heat.
Enjoy!
~Donya
jessica
This was wonderful! I made it exactly as printed and everuone loved it. It soaked up almost all of the egg overnight and I was worried it would be dry- i even googled to see what it should look like. But it was perfect (and so quick!) I will definitely make this again and again
RobbieAnn Montgomery
Dear Donya,
How lovely to find someone who knows what a strata is and how to layer and cook it! I’ve been making them for many years and it is one of our favorite foods.