Description
Homemade Egg And Cheese Strata is the ultimate cozy make-ahead breakfast casserole, perfect for easy weekends, holiday brunch, or breakfast-for-dinner nights when you want real comfort without a lot of fuss. Cubes of crusty bread soak in a rich egg and cream custard, then bake up with plenty of melty cheese and savory ham until the top is golden and crisp and the inside is soft and custardy. This easy recipe is ideal when you need crowd-pleasing breakfast ideas, quick brunch options, or simple dinner ideas that feel special but rely on basic pantry ingredients. It’s an easy recipe you can assemble the night before, a great option for meal prep, and one of those versatile food ideas you’ll come back to whenever you need a reliable, satisfying dish.
Ingredients
10 large eggs
3 cups whole milk
1 cup heavy cream
1 loaf crusty French or Italian bread cubed (about 12 cups)
2 cups shredded sharp cheddar cheese
1 cup shredded Swiss or Gruyère cheese
8 ounces diced cooked ham
1 small yellow onion finely diced
2 cloves garlic minced
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked or sweet paprika (optional)
2 tablespoons unsalted butter melted plus more for greasing the dish
1 tablespoon chopped fresh thyme or parsley plus extra for garnish
Instructions
1. Grease a 9×13 inch baking dish generously with butter and set aside.
2. Cube the loaf of bread into bite sized pieces and spread the cubes on a baking sheet.
3. Toast the bread cubes in a 350°F (175°C) oven for 8 to 10 minutes until lightly dried but not hard, then transfer them to the prepared baking dish.
4. In a skillet over medium heat melt the 2 tablespoons of butter.
5. Add the diced onion and sauté for 5 to 7 minutes until softened and lightly golden.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the diced ham to the skillet and cook for 2 to 3 minutes to warm it through, then remove the pan from the heat.
8. Scatter the warm ham and onion mixture evenly over the toasted bread cubes in the baking dish.
9. Sprinkle the shredded cheddar and Swiss cheeses evenly over the bread and ham.
10. In a large mixing bowl whisk together the eggs, whole milk, and heavy cream until completely blended.
11. Whisk in the Dijon mustard, salt, pepper, paprika if using, and 1 tablespoon of chopped fresh thyme or parsley.
12. Slowly pour the egg mixture evenly over the bread mixture, making sure to cover all of the bread.
13. Gently press the bread cubes down with the back of a spoon so they are fully moistened and submerged in the custard.
14. Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 2 hours or overnight so the bread can absorb the custard.
15. When ready to bake, remove the strata from the refrigerator and let it sit at room temperature while you preheat the oven to 350°F (175°C).
16. Uncover the baking dish and, if desired, drizzle a little extra melted butter over the top for extra browning.
17. Bake the strata for 45 to 55 minutes, or until the top is deeply golden, the edges are bubbling, and the center is set and no longer wobbly when gently shaken.
18. Remove the dish from the oven and let the strata rest for about 10 minutes to firm up slightly.
19. Sprinkle with additional fresh herbs, slice into squares, and serve warm.
Notes
For the best texture, don’t skip drying or toasting the bread cubes—using very soft or fresh bread without drying can make the strata dense and soggy instead of light and custardy.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 5
- Sodium: 780
- Fat: 27
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 22
- Cholesterol: 245