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Ham Vegetable Strata Recipe

Ham Vegetable Strata Recipe

Ever since my niece gave me this recipe, I've shared it with many of my friends. The crunchy golden brown topping and colorful ingredients present a tantalizing dish. It's my favorite brunch entree to serve. -Diane Meyer, Geneseo, New York
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min. + standing YIELD:12-16 servings


  • 1 small zucchini, cut into 1/4-inch slices
  • 2 cups broccoli florets
  • 1/2 cup shredded carrot
  • 12 slices white bread, crusts removed
  • 1 cup cubed fully cooked ham
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 12 eggs
  • 2-1/2 cups milk
  • 1/4 cup chopped onion
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups crushed cornflakes
  • 1/4 cup butter or margarine, melted


  • 1. In a small saucepan, cook the zucchini, broccoli and carrot in a small amount of water until tender; drain. Cut bread in half diagonally; place half of the pieces in a greased 13-in. x 9-in. baking dish. Top with half of the vegetables, ham, mushrooms and cheese. Repeat layers.
  • 2. In a bowl, beat the eggs, milk, onion, mustard, salt and pepper; pour over the top. cover and refrigerate for 8 hours or overnight.
  • 3. Remove from the refrigerator 30 minutes before baking. Toss cornflakes and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12-16 servings.

Nutritional Facts

1 piece: 259 calories, 13g fat (7g saturated fat), 191mg cholesterol, 520mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 14g protein.

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