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

Mustard Ham Strata Recipe

Publisher Photo
“I had this at a bed-and-breakfast years ago. They were kind enough to give me the recipe and I've made it many times since.” Dolores Zornow - Poynette, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min.
MAKES: 12 servings

Ingredients

  • 12 slices day-old bread, crusts removed and cubed
  • 1-1/2 cups cubed fully cooked ham
  • 1 cup chopped green pepper
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded Monterey Jack cheese
  • 1/3 cup chopped onion
  • 7 eggs
  • 3 cups whole milk
  • 3 teaspoons ground mustard
  • 1 teaspoon salt

Nutritional Facts

1 piece equals 198 calories, 11 g fat (5 g saturated fat), 153 mg cholesterol, 648 mg sodium, 11 g carbohydrate, 1 g fiber, 13 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.

Directions

  1. In a 13-in. x 9-in. baking dish coated with cooking spray, layer the bread cubes, ham, green pepper, cheeses and onion. In a large bowl, combine the eggs, milk, mustard and salt. Pour over top. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.
Originally published as Mustard Ham Strata in Simple & Delicious March/April 2009, p44

Nutritional Facts

1 piece equals 198 calories, 11 g fat (5 g saturated fat), 153 mg cholesterol, 648 mg sodium, 11 g carbohydrate, 1 g fiber, 13 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Mustard Ham Strata

AVERAGE RATING
   (4)
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 (4)
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MY REVIEW
Reviewed Jul. 31, 2014

I have made this several times for large brunch gatherings, where I double or triple the recipe. It seems to please everybody. I've also halved the recipe and baked it in a square pan for just the two of us.

MY REVIEW
Reviewed Jan. 2, 2012

This was a fantastic recipe and easy to make. I had to cook it about 15 minutes longer at 350 to get it to firm up.

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