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Ham & Gruyère Breakfast Strata

Prep Time 20 mins
Cook Time 40 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Difficulty: Intermediate
Servings: 4
Best Season: Fall, Winter
Description

This overnight casserole allows toasted bread cubes to fully absorb a savory, herb-flecked custard for a perfectly tender texture. Salty ham and nutty melted cheese are layered throughout, resulting in a golden-crusted bake that serves as the ideal centerpiece for a leisurely weekend morning.

Ingredients
  • 4-5 leftover dinner rolls, cut into 1-inch cubes (enough to fill the pan loosely)
  • 2 tsp melted butter (to toss with bread
  • 1/2 cup cooked ham, 1/2" diced
  • 1/4 cup yellow onion, finely diced
  • 1/2 cup mushrooms, sliced (optional)
  • 1 cup Gruyère cheese, shredded (4 oz)
  • 4 large eggs
  • 1/2 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp Herbes De Provence (or your favorite dried mixed herbs)
  • Salt and freshly ground black pepper to taste
  • 1 cup whole milk (or a mix of milk and heavy cream)
Instructions
  1. 1
    Preheat your oven to 375℉ (190℃).
  2. 2
    Cube the leftover dinner rolls and toss them with the melted butter.
  3. 3
  4. 4
  5. 5
    Spread the cubes on a baking sheet and toast them lightly in the oven for 8-10 minutes until they are slightly dry and lightly golden. This helps the bread absorb the custard without becoming soggy
  6. 6
    While the bread is toasting, lightly sauté the diced onion and sliced mushrooms (if using) in a small pan with a tsp of neutral oil until softened. This improves their flavor and texture in the final strata.
  7. 7
    In a large bowl, vigorously whisk the 4 large eggs.
  8. 8
    Whisk in the whole milk (and/or cream), Dijon mustard, smoked paprika, and dried herbs.
  9. 9
    Season the custard generously with salt and pepper. Whisk until everything is fully combined and the mixture is smooth.
  10. 10
    Grease your 8x8 baking dish.
  11. 11
    Spread half of the toasted bread cubes evenly across the bottom of the dish. Layer half of the diced ham, all of the sautéed onions and mushrooms, and half of the shredded Gruyère cheese over the bread.
  12. 12
    Add the remaining bread cubes, followed by the rest of the ham and the remaining Gruyère cheese.
  13. 13
    Slowly and evenly pour the egg custard mixture over the layered ingredients. Ensure every piece of bread is coated. Crucial Step: Press down gently on the strata with a spatula to help the bread absorb the custard.
  14. 14
    **Cover the baking dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, or preferably overnight. This soaking time is essential for the structure and texture of the final strata.
  15. 15
    The next morning, preheat your oven or pellet grill to 375℉ (190℃).
  16. 16
    Remove the strata from the refrigerator and let it sit at room temperature for about 20 minutes while the oven preheats.
  17. 17
    Uncover the strata and bake for 35-45 minutes, or until it is golden brown and puffed, and a knife inserted near the center comes out clean.
  18. 18
    Let the strata rest for 5-10 minutes before slicing and plating.
Note

** a critical step to ensure the batter is absorbed

Read it online: https://brinnerbites.com/recipe/ham-gruyere-breakfast-strata/