Colorful Ham Strata Recipe
Colorful Ham Strata Recipe photo by Taste of Home

Colorful Ham Strata Recipe

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Marilou's make-ahead breakfast bake is a cinch, particularly when leftover ham is used. Chock-full of peppers, onions and cheese, the eye-opener makes an ideal contribution to brunch buffets and is a great way to start the day.
TOTAL TIME: Prep: 10 min. + chilling Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 30 min.
MAKES: 6-8 servings


  • 2 medium onions, quartered and sliced
  • 3/4 cup each julienned green and sweet red pepper
  • 1 teaspoon olive oil
  • 1 loaf (1 pound) French bread, cut into 1/2-inch cubes
  • 1-1/2 cups diced fully cooked ham (3/4 pound)
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 piece: 393 calories, 16g fat (7g saturated fat), 203mg cholesterol, 1338mg sodium, 38g carbohydrate (7g sugars, 3g fiber), 23g protein


  1. In a large skillet, saute onions and peppers in oil. Place half of the bread cubes in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the onion mixture, ham and cheese. Repeat layers.
  2. In a bowl, beat the eggs, milk, salt and pepper. Pour over bread mixture. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Originally published as Colorful Ham Strata in Quick Cooking January/February 2003, p16

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Reviewed Jan. 25, 2016

"I made this Christmas morning. Since we eat our holiday dinner on Christmas Eve, I used some leftover ham. I had it prepped before I went to bed. The next morning, I popped it in the oven while everyone opened gifts. The only change I made was topping the strata with a layer of frozen hash browns just before putting it in the oven. Everyone loved it, including the younger grandkids!"

Reviewed Apr. 11, 2015

"Very good. Made with my leftover Easter ham. Will make this again."

Reviewed Jan. 2, 2011

"I have made this recipe several times and

receive many compliments. I have also given
out the recipe. It is delicious!"

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