This breakfast strata is great for brunches, holidays, or a yummy family breakfast!! With buttery layers of bread, ham, cheese, and egg, this Strata recipe is guaranteed to please any crowd!
One of our favorite breakfast casseroles/stratas perfect for weekends, brunches and holiday mornings!! Other favorites include our: biscuits and gravy casserole and biscuit egg casserole.
What is Strata?
Today’s recipe comes from a family friend. I tried it and instantly fell in love. I knew I needed this breakfast recipe for Ham and Cheese Strata because it was so cheesy, buttery, and delicious! But, what is strata?
The dish gets the name “strata” because it is made up of layers that oftentimes consist of bread, eggs, and cheese. Meats and even vegetables are sometimes included. The egg mixture is poured over the layers of other ingredients, and then has to sit for a time, usually overnight, before it can be baked – in other words it’s a layered casserole.
This ham and cheese breakfast strata is exactly that! Layers of bread, ham, and cheese, with a delicious buttery egg mixture holding it all together! It’s right up there with our Biscuit Egg Casserole and Hashbrown Breakfast Casserole.
How to Make EGG STRATA:
Let me just tell you right now, this is one of the easiest breakfast casserole dishes to assemble. Layer bread, cheese, and ham, combine ingredients for egg mixture, pour over layers, let it sit, and then bake. That’s it! Seriously, see for yourself:
In a greased 9×13 pan, layer half the bread, half the cheese and then the ham. Repeat these layers once more.
Mix the eggs, milk, and melted butter in a bowl then pour over the layers in the pan. (TIP: The milk should be about room temperature before adding the melted butter. Otherwise, the butter will harden up into little flakes or droplets instead of mixing with the other two ingredients – we definitely don’t want that!)
Refrigerate overnight for best results. If you’re on a time crunch, you can refrigerate it for at least for 2 hours.
When you’re ready, bake the strata at 350° for 45-50 minutes. Let set for 10 minutes before serving.
SO many layers of butter-y, cheesy goodness!
FAQ + STORING
Can you make strata ahead of time? Yes, you can make strata ahead of time. Just cover and refrigerate for up to 24 hours before baking. This recipe is best made when refrigerated overnight so making it ahead of time is encouraged.
Do you cover strata while baking? You don’t have to cover strata while baking, but it is recommended to cover the strata tightly with foil and bake for 20 minutes, then uncover and continue baking for an additional 25 – 30 minutes. This will help it cook more evenly and not overbake the top.
How long can Strata be refrigerated? Cover the leftover strata within 2 hours of baking and you can store it in fridge for 3-4 days or frozen for 2-3 months if stored properly.
Can I freeze a strata? Before baking, cover and freeze strata for 2-3 months. To cook, let thaw in fridge overnight and remove from fridge for 30 minutes before baking. Cover and bake as directed in the instructions.
What is the difference between a frittata and a strata? A frittata is an unfolded Italian omelet with all the ingredients cooked on top. A strata is a layered casserole with milk, egg, cheese and bread made in a casserole dish.
This Ham and Cheese Breakfast Strata is definitely my family’s favorite breakfast casserole! Last time I made this, we couldn’t get enough of it and ate the whole dish in the first day. Horrible, I know, but it was just SO good!!
what can i serve with strata?
For more strata and breakfast casseroles, check out:
- Cheesy Farmers Strata
- Breakfast Enchilada Casserole
- Biscuit Egg Casserole
- Eggs Benedict Casserole
- Cheesy Potato Breakfast Casserole
- Tater Tot Breakfast Casserole
Breakfast Strata Recipe
This breakfast strata is great for brunches, holidays, or a yummy family breakfast!! With buttery layers of bread, ham, cheese, and egg, this Ham and Cheese Strata is guaranteed to please any crowd! Better yet, it only takes a short time to prepare.
Ingredients
- 12 slices white bread broken up - I cut mine into 12 squares each
- 1 lb ham cooked and cubed
- 2 c shredded Monterrey Jack cheese
- 2 c shredded cheddar cheese
- 6 eggs
- 1/2 c butter melted
- 3 c milk
Instructions
Grease 9x13 pan.
Layer half the bread, half the cheese and then the ham into your pan. Repeat layers.
Mix eggs, milk and melted butter in a bowl. Pour over layers.
Refrigerate over night or at least for 2 hours.
Bake at 350 for 45-50 minutes.
This looks great! A great recipe to use for leftover ham. How would you adjust the cooking temp/time for an 8×8 or 9×9 instead of 9×13? Thanks!
Thanks..it is great!! When you use smaller pans, the cooking time is more. I’m not sure how much more time to add, since I haven’t used that size, but try an hour, instead of 50 min, then you can add a couple min at a time, if you need to. Hope that helps!!
This was fantastic made a 1/2 batch in a 8×8 dish, cooked for 1 hour. Added a large diced onion lightly sautéed and it was great. So easy I just mix everything up together and add to a 8×8 let it sit overnight. Thanks for a great dish!!!!
Thank you so much for letting me know! I’m so happy to hear that you like it!!
How long do you think this could sit in the refrigerator before being cooked? This looks so yummy, and I am thinking of making for breakfast Christmas morning – but want to get all of my cooking done on Friday. Would two nights be too long? Thanks!
I honestly haven’t made it that far in advance. It could be ok. I don’t want to say yes, then it not, but it does need to be in the fridge overnight, so what’s two nights? Let me know what happens! Thanks so much!
Could this recipe be prepped, frozen then baked later?
I’m sure it can. I personally haven’t tried, but it should be ok 🙂
I noticed no salt or pepper was added. Is the salt from the ham and cheese enough?
I’m cutting up the bread for this yummy sounding recipe. Just noticed the nutritional information-whoa! Is that for the whole recipe or per serving?
OMG this looks DIVINE! The perfect way to celebrate Easter weekend! Hashmanis
Thank you so much!!
This looks like the perfect Saturday brunch!
I am making this next weekend and aM wondering if anyone’s ever added peppers an onions, or of its better without.
I have not, because my family doesn’t like those, but that would be a great addition!
My aunt would make this for the morning after Easter my kids loved it so much it became a dinner for us super good reneged by serving in microwave!
Only thing different we do is is add 1/4teaspoon dry mustard and onion powder to the egg milk mixture and we top the casserole with buttered corn flakes about 2cups will cover the 9 by13 pan
I add the corn flakes the last few minutes of cook time
That sounds good! Thank you for sharing that!
I think your recipes are great.
Awe, thank you for saying that!! I am so glad you think that!
BriochE was too sweet.