Ham & Cheese Strata with Sun-Dried Tomatoes Recipe

Ham & Cheese Strata with Sun-Dried Tomatoes Recipe photo by Taste of Home

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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.

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Ham & Cheese Strata with Sun-Dried Tomatoes Recipe

Prep: 30 min. + chilling Bake: 45 min. + standing

Yield: 12 Servings

30 45 75

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

In a small bowl, combine the ham, tomatoes, parsley and chives. Place half of the bread in a greased 13-in. x 9-in. baking dish. Layer with half of the ham mixture and half of the cheese. Repeat layers.
In a large bowl, combine the eggs, milk, cream, salt, pepper, nutmeg and cayenne. Pour over top; drizzle with butter. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 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 for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 336 calories, 17 g fat (9 g saturated fat), 256 mg cholesterol, 895 mg sodium, 27 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Ham & Cheese Strata with Sun-Dried Tomatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p31

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

When buying bulk cheese, 4 ounces equals 1 cup shredded.

Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).

Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.

When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.

When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.