Prepare this delicious overnight ham & cheese strata recipe the night before so you can relax and enjoy breakfast with hardly any work!
- 8–10 cups (12–14 ounces weight) cubed bread (I recommend big chunks of a crispy baguette)*
- 1/2 cup diced tomato
- 1/2 cup diced green bell pepper (or any color)
- 2 cups cooked and cubed ham
- 2 cups shredded cheese (I use a mix of gouda and mozzarella)
- 9 large eggs
- 2 cups milk (any kind)
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground mustard
- 1/4 teaspoon fresh ground black pepper, plus more for topping
- 2 Tablespoons green onion
- Generously grease a 9×13 inch (or similar size) casserole dish or spray with nonstick spray.
- Layer in the bread, then the peppers, tomatoes, and ham. Sprinkle cheese evenly over top.
- Whisk the eggs, milk, salt, ground mustard, smoked paprika, and pepper together. Pour evenly over other ingredients in the casserole dish. Top with scallions and a little more pepper, if desired.
- Cover tightly and refrigerate for 1 hour or overnight (up to 12-16 hours).
- Remove casserole from the refrigerator and allow to sit out at room temperature for 15 minutes.
- Preheat the oven to 375°F (191°C).
- Bake casserole, uncovered, for 30 minutes. Loosely cover with aluminum foil for the remaining 20-30 minutes. Casserole is done with browned on the sides and puffy in the center. Mine usually takes about 55 minutes.
- Remove from the oven and allow to cool for 5 minutes before serving.
- Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.
- Freezing Instructions: Prepare through step 3, then cover the casserole with plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw overnight in the refrigerator. Bring to room temperature, then continue with step 5.
- Bread: Make sure the bread chunks are a little stale. Let the bread sit out overnight.
Keywords: overnight strata, ham and cheese strata