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Swiss Ham Breakfast Strata
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What Can I Bring?
Perfect for: Breakfasts, brunches, family gatherings.
Make and take: Assemble and bake at home and transport warm; serve warm or at room temperature. Or bake at destination, if time allows.
Night-before assembly: This dish is great for brunch parties or holiday gatherings because it can be put together the night before. Pop it in the oven in the morning, and let it cook while you set the table and prepare a simple breakfast salad of fresh fruit and yogurt.
Variations: Substitute a rustic herbed bread for the plain bread, or peas for the asparagus. Add a grating of fresh lemon zest or nutmeg to the egg mixture for a twist.
Hands on time: 20 minutes Total time: 4 hours and 45 minutes Serves: 6
Ingredients:
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8 ounces diced ham (about 1 1/2 cups)
1/3 cup chopped onion
6 ounces fresh asparagus, cut into 1/2-inch pieces (about 1 1/2 cups)
6 cups cubed French or Italian bread, divided
1 tablespoon finely chopped fresh thyme, divided
4 eggs
2 1/2 cups low-fat milk
Salt and pepper to taste
3/4 cup grated Swiss or Gruyere cheese
Instructions:
Lightly coat the inside of a 2-quart covered baking dish with butter or cooking spray; set aside. Lightly coat a frying pan with cooking spray; over medium heat, cook the ham and onion until ham is lightly browned and onion is translucent, about 8 minutes. Transfer to a small dish and set aside. In the same pan, saute the asparagus until bright green and crisp-tender, about 5 minutes. Set aside.
Cover the bottom of the baking dish with bread cubes (use about 2 to 2 1/2 cups). Sprinkle half the asparagus and 1 teaspoon thyme over the bread. Top with another 1 1/2 cups bread cubes. Sprinkle with all the ham mixture and about 1 teaspoon thyme. Top with 1 1/2 cups bread cubes. Sprinkle with remaining asparagus and thyme. Top with remaining bread cubes.
In a medium bowl, whisk the eggs and milk until blended. Season with salt and pepper and slowly pour over the casserole, taking care to wet each bread cube on the top layer. Sprinkle the top with the grated cheese. Cover and chill at least 3 hours or overnight.
Preheat oven to 350 degrees. Bake the casserole, uncovered, for 1 hour, or until the top is browned and the center is set. Remove the strata from the oven and let it rest for 10 minutes before serving.
Cover the bottom of the baking dish with bread cubes (use about 2 to 2 1/2 cups). Sprinkle half the asparagus and 1 teaspoon thyme over the bread. Top with another 1 1/2 cups bread cubes. Sprinkle with all the ham mixture and about 1 teaspoon thyme. Top with 1 1/2 cups bread cubes. Sprinkle with remaining asparagus and thyme. Top with remaining bread cubes.
In a medium bowl, whisk the eggs and milk until blended. Season with salt and pepper and slowly pour over the casserole, taking care to wet each bread cube on the top layer. Sprinkle the top with the grated cheese. Cover and chill at least 3 hours or overnight.
Preheat oven to 350 degrees. Bake the casserole, uncovered, for 1 hour, or until the top is browned and the center is set. Remove the strata from the oven and let it rest for 10 minutes before serving.
Notes:
Total time includes chilling time of at least 3 hours.
Fresh thyme and asparagus turn this brunch casserole into a special meal.
Fresh thyme and asparagus turn this brunch casserole into a special meal.
Nutrition:
Per serving: 345 calories (percent of calories from fat, 38), 22 grams protein, 31 grams carbohydrates, 2 grams fiber, 14 grams fat (6 grams saturated), 167 milligrams cholesterol, 882 milligrams sodium.
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