Ham & Cheese Strata with Sun-Dried Tomatoes

Name: Ham & Cheese Strata with Sun-Dried Tomatoes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings.
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 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

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

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 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

Directions

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.
In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight.
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.