Overnight Ham & Cheese Strata

Bread – I used an extra loaf of Italian bread here, but almost any bread besides a soft sandwich bread works in a strata. Cut it into cubes and leave it out overnight to turn stale.

Ham – You’ll need to use a pre-cooked ham for this. As mentioned, I used some of my leftover maple bourbon ham here, so this recipe is a great way to use up post-holiday leftovers. You can make this any time though with a ham steak.

Vegetables – I had some leftover green onions and roasted red peppers, which worked great here. They provide a nice color and some earthy flavor from the green onion and smokiness from the jarred, roasted peppers. Feel free to swap in things like spinach, kale, other peppers, tomatoes, etc.

Cheese – Almost any melty cheese works here. I had some left over Swiss and smoked gouda, so I used that and they worked great. Feel free to use cheddar, mozzarella, Monterey jack, pepper jack, Colby, provolone, etc. Use one cheese or a mixture and keep it around 2-3 shredded cups worth.

Eggs – Use plenty of eggs here to give the strata a souffle-like texture as well as body and structure for the dish.

Milk – I prefer whole milk here for the added fat and richness. Lots of milk gives the dish the custard-like structure and texture it needs, instead of being a giant omelet. If using a lower fat milk, I’d suggest subbing in some half-and-half or heavy cream with it.

Butter – This is optional, but I add some melted butter to the milk and egg mixture for added richness and to give the dish a buttery flavor.

Seasoning – I keep the seasoning simple with a mix of salt, black pepper, mustard powder, and smoked paprika. This adds just a subtle touch of smokiness and tang. Other common seasonings you could add are garlic and onion powder or some fresh herbs like rosemary, basil, or thyme if you like.

Put the Strata Together

Start by cutting the bread into roughly 1-inch cubes and letting them get stale overnight or first thing in the morning. Set aside until ready to start layering.

Dice the red pepper and green onion, chop the ham into cubes, and shred your cheese then set aside.

In a mixing bowl, whisk all the eggs until no streaks remain and it is lightly frothy. Add the whole milk, melted and cooled butter if using, and all the seasonings to the eggs. Whisk everything together and set aside.

In a 13x9 baking dish begin layering your ingredients starting with half the bread cubes. Now add half the ham and veggies and top with half the shredded cheese. Add the rest of the bread on top followed by the rest of the reserved fillings.

Finally, pour the egg and milk mixture evenly over the entire strata. Gently press down to ensure all the bread is soaking in the liquid. Now cover the baking dish with foil and refrigerate overnight (at least 2 hours and up to 24 hours).

Bake the Strata

When you’re ready to bake the strata, remove it from the refrigerator for 30 minutes or so before baking and preheat your oven to 350°F / 180°C.

Place the baking dish on the center rack of your oven and bake for 45-60 minutes. I usually leave the foil on it and bake it covered for 20-25 minutes and then finish uncovered. When done the edges should be golden brown and slightly crisp with melted cheese on top and a slight jiggle in the center.

Remove it from the oven and allow it to cool and finish setting in the baking dish for 10-15 minutes before serving. Top with some fresh chopped parsley or more green onion if you like.

Bread – As I mentioned earlier, almost anything but soft, white sandwich bread works here. I do suggest something a little heartier though, like sourdough, French or Italian bread or baguettes, challah, brioche, etc. You could even use leftover dinner rolls if you have a bunch of extra ones that need to be used.

Protein – While I use left over ham or ham steaks here, you can switch things up with the protein, though I do find pork tends to work best. Other great options for a breakfast strata include cooked and crumbled bacon, breakfast sausage, Italian sausage, or chorizo for a spicier option. You could also use cooked and cubed or shredded chicken or beef, but I find the above options have the best flavor here.

Cheese – Like I listed in the ingredients section, you can use almost any single or combination of softer, melty cheeses here. I do recommend getting blocks and shredding your own for the best flavor and melt and keeping it between 1 ½ - 3 cups total. I do like the combo of sharp or pungent cheese with creamy, smoky cheese. Things like Swiss and smoked gouda, sharp cheddar and smoked provolone, gruyere and smoked mozzarella, etc.

Vegetarian/Other Vegetables – If you wish to make a vegetarian strata, simply replace the protein with extra vegetables. I suggest whatever mix you use, try and keep it between 2-3 cups in total. Some vegetables are fine to add uncooked, but if you’re willing to sauté some before adding to the strata, here’s a bunch that works well: spinach, kale, arugula, broccoli, asparagus, mushrooms, onions, garlic, leeks, zucchini, squash, etc. Just be sure to let the vegetables cool a bit before adding to the strata so it doesn’t cook the egg.

Cheese Grater – While pre-shredded cheese is convenient, I almost always recommend shredding your own from a block. It’s cheaper and melts better without any anti-caking additives, and an inexpensive rotary cheese grater makes it fast and easy to do.

Baking Dish – I absolutely love my Staub 13x9 enameled baking dish. Some casserole dishes are a bit small in my opinion, but this baking dish is durable, easy to clean, and deeper than most other brands. This helps make casseroles and mac-and-cheese easier since the food actually fits inside.

❄️ How to Store Strata

Once your ham and cheese strata has cooled completely, you can store it in the refrigerator for 3-4 days. Cover and seal the baking dish with plastic wrap, or transfer leftover portions to an airtight container.

You can reheat leftover portions in the microwave until hot. If you’re reheating a lot more and still have it in the baking dish, warm it in a 350°F oven for 20-30 minutes.

If you need longer storage, you can also freeze portions or the entire dish after baking and cooling. Wrap individual portions in plastic wrap and again in foil or cover the baking dish with plastic wrap and again in foil and you can freeze for 2-3 months. Thaw overnight in the refrigerator and reheat as above.

I do not recommend freezing the dish uncooked. Thawing and baking will have a poor texture.