Easy way to make Strata with Ham and Cheese (Rich and Fresh)

 My go-to recipe for strata! Rich egg custard, tasty ham, vibrant cheddar cheese, hearty artisan-style bread, fresh spinach, and bell pepper are all used to make this delectable dish. combined into one! Why not adore it?

What is a stratum?

American brunch casserole dish known as strata is comprised of layers of bread, meat, or vegetables, and frequently cheese, all of which are then covered in an egg and milk mixture.

It is baked in the oven until fully cooked and set, after which it is sliced into squares and served warm.

It resembles savory French toast with added mix-ins.

Since many morning foods are sugary or covered in something sweet, I appreciate this change of pace. like French toast, waffles, muffins, pastries, pancakes, and scones. But having a savory alternative like this strata is fantastic.

It also tastes delicious as leftovers for lunch the next day. Every layer of flavor in every bite is so amazing!

Ingredients and Variations of the Strata Recipe

• When combining eggs, be sure to break the yolks.
• Milk: For a fuller flavor, use whole milk wherever possible.
• Heavy cream: Use 1 1/2 cups milk and 1 cup half-and-half in place of the cream if you have it on hand.
• Dijon mustard: This provides a subtle underlying flavor. You can omit the mustard if you don’t like it.
• Red pepper flakes: You can omit them if you’d prefer, but I like the subtle spice they add.
• Season with salt and pepper, to taste.
• Olive oil would be an alternative to butter.
• Red onion can be used in place of yellow onion.
•  Also, Red bell pepper: If you don’t have red bell pepper, any other color of bell pepper will do. Red adds a nice color contrast and is just the sweetest color.
• Baby kale is a wonderful alternative to spinach.
• Ham: 16 oz sausage cooked, or 10 slices bacon cooked would work well too.
• Fresh parsley: 1 Tbsp dried parsley will work if you don’t have fresh.
• Italian bread: French bread is great too, or even sourdough. Just be sure to use fairly dense bread (I like La Brea) so it doesn’t take up too much volume and holds together better.
• Sharp white cheddar: I also like to use Gruyere cheese here.

How to Make a Strata

1. assemble the baking pan: A 13 by 9-inch dish should be sprayed with nonstick cooking spray.
2. Make custard mixture: In a mixing bowl whisk together eggs, milk, cream, dijon mustard, and red pepper flakes, and season with salt and pepper to taste. Set aside.
3. Saute veggies in butter: Melt butter in a 12-inch skillet set over medium-high heat. Add onion and bell pepper and saute until slightly golden brown and tender (only toss occasionally), about 10 minutes.
4. Wilt spinach: Add in spinach and saute just until wilted, about 1 minute. Remove from heat.
5. Add ham and parsley: Toss in ham and parsley.
6. Layer bread, veggies, then cheese in a dish: Spread half of the bread evenly into the bottom of the prepared baking dish. Top evenly with half of the onion mixture. Sprinkle the cheese evenly over the top.
7. Repeat the layering technique once more, this time using more cheese, bread, and onion combination.
8. Over the egg mixture, pour: Once more whisking the egg mixture, evenly pour it over the strata.
9. Press ingredients into the egg mixture by pressing down with your hands evenly across the top.
10. Refrigerate for at least an hour or overnight while covered.
11. Bake strata in a hot oven: turn the oven on to 350 degrees. When the oven is ready, remove the strata from the refrigerator and bake it there for 50 to 60 minutes, or until the center is set.
12. Slice and serve after let rest for a few minutes. Serve hot.

How to Know When It Is Completely Cooked

The strata should be puffy in the middle and devoid of wet and raw egg custard when a toothpick is inserted (moisture is acceptable but it shouldn’t appear uncooked).
For doneness, the USDA advises cooking layers to at least 160 degrees in the center.

How to Keep

• Within two hours of baking, refrigerate any leftovers.
• Store the baking dish in an airtight container or tightly cover it.
• Cooked strata can be frozen for up to 3 months or kept in the refrigerator for 3 to 4 days.

How to Warm Up

• You may microwave individual servings to reheat them.
• Larger amounts can be heated up in an oven that has been prepared to 350 degrees and covered with foil. Cook until well heated (bake time will vary based on the size of portions, approximately 15 – 30 minutes).

Practical Advice

• Utilize stale bread that is ideally two or three days old. Better liquid absorption will occur.
• I like to wrap the bread in a plastic bag overnight if the crust is dry (Artisan style) since this makes cutting the loaf easier and less messy.
• To aid in bread soaking through, push and fully submerge it in the egg mixture.
• Increase the milk by 1/4 cup if you prefer your strata with a little more moisture.
• Use 1 cup heavy cream and 1 1/2 cups whole milk to make it richer.

Strata

My go-to recipe for strata! This mouthwatering dish is made with hearty artisan-style bread, fresh spinach and bell pepper, flavorful ham, and sharp cheddar cheese. It is then baked after being drenched in a rich egg custard.

Ingredients

• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 Tbsp dijon mustard
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper
• 2 Tbsp butter
• 1 1/4 cups chopped yellow onion
• 1 1/4 cups chopped red bell pepper
• 6 oz. spinach (6 cups packed)
• 2 cups chopped ham
• 3 Tbsp chopped parsley
• 12 oz. hearty Italian bread, or French Bread, cut into 3/4-inch cubes (8 cups)
• 1 1/4 cups sharp white cheddar

Instructions

1. A 13 by 9-inch dish should be sprayed with nonstick cooking spray.
2. In a mixing bowl whisk together eggs, milk, cream, dijon mustard, and red pepper flakes, and season with salt and pepper to taste (I use about 3/4 tsp salt and 1/2 tsp pepper). Place aside.
3. In a 12-inch skillet over medium-high heat, melt the butter.
4. For about 10 minutes, add the onion and bell pepper and saute until they are soft and starting to turn golden.
5. Just cook the spinach for a minute or so, until it has wilted. Get rid of the heat.
6. Add parsley and ham.
7. The bottom of the baking dish should be evenly covered with half the bread. Add half of the onion mixture evenly on top. Sprinkle the cheese evenly over the top.
8. Repeat this same layering process with bread, onion mixture, and cheese.
9. Once more whisking the egg mixture, evenly pour it over the strata.
10. Press down with your hands evenly across the top to submerge ingredients into the egg mixture.
11. Cover and refrigerate for at least 1 hour, or overnight.
12. turn the oven on to 350 degrees.
13. When the oven is ready, remove the strata from the refrigerator and bake it there for 50 to 60 minutes, or until the center is set.
14. Before slicing, let stand for a few minutes. Serve hot.