Back to Ham Vegetable Strata

Print Options


Card Sizes

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 fresh 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, melted


  • 1. Place 1 in. of water in a small saucepan. Add zucchini, broccoli and carrot; bring to a boil. Cook, covered, 5-10 minutes or until tender; drain.
  • 2. Meanwhile, cut each bread slice 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 cheeses. Repeat layers.
  • 3. In a large bowl, whisk the eggs, milk, onion, mustard, salt and pepper; pour over the ham mixture. Cover and refrigerate for 8 hours or overnight.
  • 4. Remove from the refrigerator 30 minutes before baking. Toss cornflakes and butter; sprinkle over the casserole. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 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.

Reviews for Ham Vegetable Strata

Average Rating
Loading Image