Ham and Cheddar Strata

Enjoy this cheesy ham strata recipe, that’s perfect for an egg-based breakfast, any day of the week! MORE+ LESS-

By Betty Crocker Kitchens

August 10, 2010

Cooking spray for greasing pan

medium green onions with tops

slices bread

cups cut-up cooked smoked ham (about 10 oz)

cups shredded Cheddar cheese (8 oz)

large eggs

cups milk

teaspoon ground mustard

1/4

teaspoon red pepper sauce

Paprika, if desired

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1

Spray a 13x9-inch (3-quart) glass baking dish with the cooking spray. Peel and thinly slice the green onions; you will need about 1/2 cup. Trim crusts from the bread.
2

Arrange 6 bread slices in baking dish. Layer the ham, cheese and onions on bread in dish. Cut remaining bread slices diagonally in half; arrange on onions.
3

In a medium bowl, beat the eggs, milk, mustard and pepper sauce with a fork or wire whisk; pour evenly over bread. Cover with plastic wrap or foil and refrigerate up to 24 hours.
4

Heat the oven to 300°F. Uncover strata and sprinkle with paprika. Bake uncovered 1 hour to 1 hour 10 minutes or until center is set and bread is golden brown. Let stand 10 minutes before cutting into serving pieces.

Use reduced-fat ham, reduced-fat Cheddar cheese and fat-free (skim) milk for 9 grams of fat and 280 calories per serving.
Use 2 cups shredded Swiss cheese for the Cheddar cheese.
The strata can be assembled and baked without refrigerating. After pouring the egg mixture over the bread, sprinkle with paprika and bake as directed in step 4.
Slices of whole grain or whole wheat bread also make a good strata. And for a real flavor change, use slices of raisin-cinnamon bread.
Cut 6 slices bread diagonally in half. Arrange on top of onions, overlapping the slices slightly.