Ham & Cheese Strata with Sun-Dried Tomatoes |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Brimming with ham, cheese and sun-dried tomatoes, this pretty breakfast casserole feeds a crowd while adding visual appeal to your brunch's spread. It's elegant comfort food at its best. Ingredients:
1 cup cubed fully cooked ham |
1 cup sun-dried tomatoes (not packed in oil), chopped |
1 tablespoon minced fresh parsley |
1-1/2 teaspoons minced chives |
1 loaf sourdough bread (1 pound), crust removed and cut into 1-inch cubes |
2 cups (8 ounces) shredded cheddar cheese |
12 eggs |
1-1/2 cups 2% milk |
1/2 cup heavy whipping cream |
1 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1/8 teaspoon ground nutmeg |
1/8 teaspoon cayenne pepper |
1 tablespoon butter, melted |
Directions:
1. In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers.
2. In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight.
3. Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting. Yield: 12 servings.
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