Overnight Ham and Cheese Breakfast Casserole
This breakfast Ham and Cheese Strata is prepared in advance, refrigerated overnight to allow the liquid to absorb into the bread then baked the following day. It is perfect for a holiday brunch or lazy day breakfast.
Servings: 10 Servings
Ingredients
- 1 ¼ pounds bread torn into pieces, about 7 cups
- 8 ounces cream cheese softened
- 10 large eggs
- 2 tablespoons Dijon mustard
- 1 shallot finely chopped
- 1 garlic clove grated or minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly grated nutmeg
- 2 cups heavy cream
- 1 cup whole milk
- 3 cups grated Gruyere cheese
- 2 tablespoons Fresh thyme
- 1 pound ham cut into small cubes
- ¼ teaspoon smoky paprika
- fresh chopped parsley
Instructions
- Heat the oven to 225°F. Coat a 9x13 baking dish with oil-spray and reserve.
- Tear the bread into bite size chunks and place on a parchment-lined sheet pan in a single layer. Transfer to the oven for 40 minutes, stirring every 10 minutes. (Note: This step is to remove the moisture from fresh bread. If your bread is stale, skip this step). When the bread has dried out, transfer to a work surface and allow to cool.
- Place the cream cheese in a mixing bowl and beat on medium speed until creamy. Add the eggs one at a time, blending with the cream cheese. Add the Dijon mustard, shallot, garlic, salt pepper, cayenne and the nutmeg beating until smooth. Slowly add the cream and milk, mixing for 1 minute until well combined.
- In a large bowl, combine the shredded cheese and the thyme leaves.
To Assemble the Strata:
- Grease a 13 x 9 inch baking dish. Add ½ of the bread chunks, ½ of the ham cubes and ⅓ of the cheese mixture.
- Pour ½ of the egg mixture over the ingredients and press down lightly with a spatula. Repeat the layering with the remaining ingredients pressing down lightly with the spatula. Sprinkle with the remaining ⅓ of the cheese then dust the surface with paprika.
- Coat a large piece of aluminum foil with non-stick oil spray and cover the casserole dish. Transfer to the refrigerator overnight.
To Bake the Strata:
- Heat the oven to 350°F and transfer the casserole dish to the center of the oven. Bake covered for 50 minutes then remove the foil and bake for another 15 minutes until the center is set and a food thermometer reads 160°F in the center.
- Transfer from the oven, let rest 10 minutes and garnish with chives or parsley before serving.
Notes
Use stale or dried bread: Day-old bread absorbs the custard best. If yours is fresh, dry it in the oven first.
Choose rustic, sturdy loaves: A firm bread like Pugliese or Italian sourdough holds up well. Removing the crusts helps it soak evenly.
Measure by the dish: An easy way to gauge bread amount is to fill your baking dish about ¾ full with chunks, then set them aside until ready to assemble.
Press the layers: Gently press down with a spatula as you layer to help the bread fully absorb the custard.
Oil the foil: Spray or brush the underside of the foil so it won’t stick to the melted cheese topping.
Check for doneness: A food thermometer is the most reliable tool. The center should reach 160°F. If you don’t use one, look for a set (not jiggly) center and golden edges.
Broil for color: If the strata is baked through but you’d like a deeper golden top, switch to broil briefly. Watch closely to avoid burning.
Nutrition
Serving: 1 serving | Calories: 612kcal | Carbohydrates: 20g | Protein: 33g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 331mg | Sodium: 1176mg | Fiber: 1g | Sugar: 6g
