Description
This hearty and flavorful ham & Swiss cheese strata brings all the best breakfast flavors into one easy, make-ahead dish. Assembly is a breeze—no pre-cooking! Be sure to review the recipe Notes below regarding the bread, milk, a vegetarian option, and how to freeze the strata before or after baking.
Ingredients
- 8 cups (about 12 ounces/340g) day-old bread cubes (see Note)*
- 1/2 cup (75g) diced tomato
- 1/2 cup (75g) diced green bell pepper (or any color)
- 2 cups (350g) cooked and cubed ham
- 2 cups (8 ounces/226g) shredded Swiss cheese
- 9 large eggs
- 2 cups (480ml) whole milk
- 1 teaspoon smoked paprika
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons chopped green onion
- optional for serving: chopped parsley and/or flaky sea salt
Instructions
- Grease a 9×13-inch or any 3–4-quart oven-safe casserole dish.
- Arrange bread cubes in an even layer in the bottom of the pan. Sprinkle the tomatoes, bell peppers, and ham evenly on top. Top with the cheese. Set aside.
- Whisk the eggs, milk, paprika, ground mustard, salt, and pepper together. Pour evenly over the bread/ham. Top with green onions.
- Cover casserole with plastic wrap or aluminum foil and refrigerate for at least 1 hour and up to 24 hours.
- When ready to bake, allow to sit at room temperature for 10–15 minutes as the oven preheats.
- Preheat the oven to 375°F (191°C).
- Bake uncovered for 30 minutes. Loosely cover with aluminum foil and bake for another 15–25 minutes. The strata is done when it has browned on the sides and the center is puffy. Mine usually takes around 50 minutes.
- Cool for 10 minutes, top with more green onions and/or pepper, and/or add a sprinkle of chopped parsley or flaky sea salt. Slice and serve.
- Leftovers keep well in the refrigerator for up to 5 days. Reheat in the microwave to your liking.
Notes
- Freezing Instructions: Prepare through step 3, then cover the casserole with plastic wrap, followed by 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 6. You can also freeze the baked strata for up to 3 months and when doing that, I suggest baking it in a disposable aluminum pan. Cool completely, cover with plastic wrap, followed by a layer of aluminum foil. Freeze. When ready to eat, thaw it for about 24 hours (covered) in the refrigerator, remove the plastic wrap, cover with just aluminum foil, and bake in a 350°F (177°C) oven for 25–30 minutes.
- Special Tools (affiliate links): 9×13-inch Baking Dish or any 3–4-quart Oven-Safe Dish | Glass Mixing Bowls | Whisk
- Bread: Crusty sourdough or artisan bread is fantastic in this recipe, or use any crusty, hearty bread. The crustier or more stale, the better. If your bread is fresh and/or soft, cut it into cubes and let the cubes sit out uncovered for several hours or overnight, or bake on a baking sheet in a 300°F (149°C) oven for 10 minutes. It’ll be slightly crisp and ready to use in this recipe. No need to wait for the bread to cool before layering into the baking dish.
- Vegetarian Option: You can leave out the ham and replace with another 1 cup of peppers or tomatoes.
- Milk: For the richest, heartiest texture, I recommend whole milk. If using a lower-fat milk, replace up to half of it with half-and-half.