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Ham & Cheese Strata with Sun-Dried Tomatoes

Total Time

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


12 servings

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.—Kim Deane, Fenton, Missouri
Ham & Cheese Strata with Sun-Dried Tomatoes Recipe photo by Taste of Home


  • 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 shredded cheddar cheese
  • 12 large 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


  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 in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting.

Nutrition Facts

1 piece: 336 calories, 17g fat (9g saturated fat), 256mg cholesterol, 895mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 19g protein.

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