Overnight Ham Breakfast Strata
Assemble this easy to make breakfast casserole the night before for a crowd pleasing brunch the next day.
Cut: Ham
Prep Time: 12 hrs 10 minutes
Cook Time: 55 mins
Number of Servings: 10
Ingredient
1 Tbsp butter
8 cups (2 L) day old Italian bread or any other crusty bread, cut into 1-inch (2.5 cm) cubes
2 cups (500 mL) cooked and cubed ham
2 cups (500 mL) shredded Monterey Jack Cheese
9 large eggs
2 cups (500 mL) milk
1 tsp (5 mL) salt
1 tsp (5 mL) paprika
1 tsp (5 mL) dry mustard powder
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (60 mL) green onion, diced
Directions:
Butter a 3 quart (3.4L) oven-proof baking dish or 9 x 13 inch (22 x 33 cm) casserole dish.
Add bread and ham to the baking dish and sprinkle cheese evenly over top.
Whisk the eggs, milk, salt, paprika, mustard powder and pepper together. Pour evenly over other ingredients in the baking dish. Top with green onion.
Cover tightly and refrigerate for 1 hour or overnight (overnight is best, but only up to 12-16 hours).
Remove casserole from the refrigerator and allow it to sit out at room temperature while your oven preheats.
Preheat the oven to 375°F (190°C).
Bake the casserole, uncovered, for 30 minutes. Cover with aluminum foil for the remaining 20-30 minutes. The casserole is done when it's brown on the edges and puffy in the center, about 55 minutes.
Remove from the oven and allow to cool for 5 minutes before serving. Top with chopped parsley, if desired.
Cover leftovers tightly and store in the refrigerator for up to 5 days.
Nutritional Analysis:
YIELD:
10 servings.
SERVING SIZE:
3/4 cup (175 mL ) per servings
| Per Serving | |
|---|---|
| Calories | 290 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Cholesterol | 195 mg |
| Carbohydrates | 17 g |
| Fiber | 0 g |
| Sugars | 4 g |
| Protein | 21 g |
| Sodium | 940 mg |
| Potassium | 212 mg |
Source: SaskPork