Alright, so let me just admit it up front — this ham and cheese strata isn’t one of those picture-perfect, tension-free breakfasts. Nope. My first attempt, I forgot to let the bread dry out and wound up with a nearly soggy mess (think savory bread pudding, but not in a good way). But now, this is my go-to whenever my cousins show up at the crack of dawn on a Sunday, wallet-empty and absolutely ravenous — makes me the accidental brunch hero, at least until someone sits on the remote and turns on cartoons.
Why You’ll Love This — Or At Least, Why My Family Does
I make this when there’s leftover ham crowding the fridge (or honestly, any random bits of deli meat will do, but shh don’t tell my uncle, he insists ham has to be carved!). My crew goes bonkers for this because you can literally throw it together the night before, and in the morning — boom, hot breakfast. Plus, it’s the least fussy way to get eggs, cheese, and carbs into people before noon. Oh, and full disclosure: I used to hate grating cheese until I realized you can buy it pre-grated, and life’s just too short to stress over shredded cheddar.
Here’s What Goes In (ish — Sub as Needed)
- About 6 thick slices of day-old bread, cubed (but if yours is fresh, just toast the cubes in the oven for 5 mins — don’t sweat it)
- 1 to 1.5 cups diced ham (leftover roast or diced deli ham — my friend once used turkey, actually wasn’t half bad)
- 1 cup grated cheddar or Swiss (honestly, I use whatever cheese is lurking in the fridge — a bit of gruyère adds a oomph)
- 6 eggs (medium or large, sometimes I use 7 if they’re a bit small)
- 2 cups milk (whole is best but skim or oat works if that’s your jam)
- 1 heaped teaspoon Dijon mustard (yellow is fine too, maybe a touch more for extra tang)
- Salt and pepper to taste (I tend to be generous, especially the pepper)
- Handful of chopped scallions or chives (optional — my kids love onions but, your mileage may vary)
- Paprika or chili flakes for the brave (optional, but don’t blame me if you overdo it!)
How I Actually Make It (With Some Digressions)
- Grease a good-sized baking dish, like an 8×8 or so (mine is chipped on the corner but who’s counting).
- Toss half the bread cubes into the dish, scatter half the cheese, and then layer on your ham. Then rest of the bread and cheese. Kinda like lasagna but way less precise.
- In a bowl, whisk the eggs, milk, mustard, salt, and pepper until it’s all blended. This is the part where I inevitably get distracted and over-beat the mixture, but, to be honest, it doesn’t matter much here.
- Pour the mixture evenly over the bread layers, trying to get it into every corner. If some bread sticks up — just press it down a bit or let it be rustic. Both are fine.
- Scatter scallions or chives on top — or don’t. Your call.
- This is key: Cover with cling film and refrigerate for at least 2 hours, or overnight if you’re feeling organized (I rarely am, but breakfast does come out better after a good soak). If you’re short on time, 30 mins still works, but the texture will be a bit softer, more like an eggy bread pudding. Which is nice in its own way.
- Preheat oven to 350°F (180°C) and bake, uncovered, for 40-50 mins till the top is golden and the center isn’t wobbly. I usually check at the 40 min mark by giving the dish a little jiggle — very scientific, right?
- Let it cool for 5 mins, even though you’ll probably want to dig right in. Oh, and this is where I steal my first forkful from the corner. For research, obviously.
Some Notes — What Worked and What Absolutely Didn’t
- If you forget to chill it, it’s honestly still edible, just a bit messier.
- Tried cubed baguette once — worked great! Brioche? Weirdly sweet. Wouldn’t recommend unless you want a brunch dessert.
- Leaving out the mustard makes it a bit flat for my taste, but, hey, some kids hate it, so just roll with your crowd.
- Forgot the salt one time. Won’t do that again.
What If You Don’t Have…? (Or, Improv Is Okay!)
No baking dish? Used a large loaf tin once — don’t recommend unless you line it with parchment.
No whisk? Fork works fine. I actually find it easier.
How Long’s It Good For?
Covers with foil and it’s fine in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day! And, piping hot, it tastes lovely. But, if you ask me, leftovers make a killer lunch — cold or zapped in the microwave.
Serving Suggestions — Or, Our Odd Family Traditions
I love this with a little hot sauce and a mug of strong tea. Mum insists on tomato slices for “balance”, whatever that means. My aunt brings store-bought cinnamon rolls, claiming it’s a Southern thing (pretty sure she just craves sweets).
The ‘Oops, Learned the Hard Way’ Tips
- Don’t rush soaking the bread — I once tried it with fresh, dry slices. Pretty chewy. Now I wait, even if it means breakfast at 11.
- And if you’re using pre-shredded cheese and it clumps up, just break it apart with your fingers as you go. No big deal.
- By the way, you can check out Simply Recipes for another take — their version is fancier, but mine’s easier.
All the Ways I’ve Messed Around With It (And More Than One Fail)
- Spinach: Chopped up and layered in works, but don’t add too much or it gets watery. (Been there, cleaned that.)
- Crumbled bacon instead of ham? Yes, please.
- Cheddar and pepper jack together for some spice — loved it.
- Sourdough bread was a swing and a miss — too tough for this, in my opinion.
- Veggie version: load up on mushrooms, sautéed really well first, then layer in. I think it needs extra seasoning this way.
If you’re really keen on more ideas, Bon Appétit plays with lots of mix-ins, but even they admit, it’s hard to mess up strata.
Questions I’ve Actually Been Asked
- Can I freeze ham and cheese strata? Kind of? I did it once, but the bread got a tiny bit rubbery when reheated. Still edible, just not dreamy.
- Do I have to make it the night before? Nope — you’ll just get a looser, almost custardy middle if you bake sooner. Some people actually prefer it!
- What’s the best way to reheat? Oven at 300°F for 10 minutes is best, but, honestly, microwave does the trick too. If you do, only zap your slice, not the whole pan.
- Why does my strata look a little weird before baking? Don’t worry — it’ll set up once it bakes. First time, I thought it was a disaster, too.
So there you are — a ham and cheese strata that has survived cousins, fussy breakfast guests, and more than one lazy Saturday. Not fancy. Just properly comforting, with room for a bit of chaos (and optional hot sauce). And, if you ever find yourself short on bread or ham, don’t let that stop you. It’s supposed to be a low-stress meal; life’s too short for fussy baking, right?
Ingredients
- 8 slices day-old bread, cut into cubes
- 1 1/2 cups cooked ham, diced
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 large eggs
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
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1Grease a 9×13 inch baking dish. Spread half of the bread cubes evenly in the dish.
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2Layer half of the ham and half of the cheeses over the bread cubes. Repeat the layers with remaining bread, ham, and cheeses.
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3In a large bowl, whisk together eggs, milk, salt, and black pepper. Pour the mixture evenly over the layered ingredients in the baking dish.
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4Cover the dish with plastic wrap and refrigerate for at least 1 hour or overnight for best results.
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5Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake for 50 minutes, or until the strata is puffed and golden brown.
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6Let cool for 10 minutes before garnishing with chopped parsley and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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