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Wine and Swiss Strata Recipe

Wine and Swiss Strata Recipe

Although I typically serve this strata for breakfast and brunch, it also makes a nice light lunch or dinner. The hint of wine makes it special.—Cheryl Schmitt, Clarinda, Iowa
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min. + standing YIELD:12 servings


  • 11 cups cubed day-old French bread
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup diced fully cooked ham
  • 3 green onions, sliced
  • 6 eggs
  • 2 cups milk
  • 1/4 cup white wine or chicken broth
  • 1-1/2 teaspoons Dijon mustard
  • 1/8 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 1/4 cup shredded Parmesan cheese


  • 1. Place bread cubes in a greased 13-in. x 9-in. baking dish; top with Swiss and Monterey Jack cheeses, ham and onions. In a large bowl, whisk the eggs, milk, wine or broth, mustard and pepper. Pour over the top. Cover and refrigerate overnight.
  • 2. Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 40-45 minutes or until a knife inserted near the center comes out clean and a thermometer reads 160°. Let stand for 10 minutes before cutting.
  • 3. Meanwhile, in a small saucepan, combine sour cream and Parmesan cheese; cook and stir over low heat until warm. Serve with strata. Yield: 12 servings.

Nutritional Facts

1 piece: 286 calories, 15g fat (8g saturated fat), 147mg cholesterol, 544mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 15g protein.

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