Recipe Background
Ham & Cheese Strata: layers of comfort with a make-ahead ease.
It was the morning after my college graduation, a whirlwind weekend filled with laughter and memories. I awoke to find my apartment filled with fellow graduates sprawled out on every available surface. We were a motley crew of mismatched pajamas and wild hair, hungry for something to soak up the previous night’s celebrations. I remembered my grandpa’s favorite post-party dish: the Ham & Cheese Strata. Thankfully, I had a loaf of bread on hand, as well as the ham and surplus of cheeses leftover from our fridge grazing. It was the perfect solution to feed a crowd without much fuss.
As the strata worked its magic in the fridge, soaking up the savory mix of eggs and milk, we shared stories of our college escapades. I learned that allowing it to sit for at least a couple of hours (or overnight) lets all the flavors meld beautifully. A useful tip I picked up from Grandpa was to sprinkle a generous handful of chopped green onions on top just before baking, adding a burst of freshness to the dish. The moment the strata emerged from the oven, its golden crust and gooey cheese lured even the sleepiest friends to the table, forming a perfect backdrop for our fond farewells.
Creating this dish was more than a breakfast solution; it was a tangible piece of collective nostalgia. Each bite was a delicious reminder of our days together, the end of one chapter and the beginning of countless others.
Ingredients
- 12 slices white bread cubed
- 1 pound ham cooked and cubed
- 2 cups Monterey Jack cheese shredded
- 2 cups cheddar cheese shredded
- 6 eggs
- 3 cups milk
- 1/2 cups butter melted
- 1 bunch green onions chopped
Directions
- Spray an ovenproof dish with nonstick cooking spray.
- Layer 1/2 of the bread, 1/2 of the Monterey Jack, 1/2 of the cheddar cheese, and 1/2 of the ham in the baking dish.
- Repeat the layers with the remaining bread, the remaining Monterey Jack, the remaining cheddar, and the remaining ham.
- In a mixing bowl, combine the eggs, the milk, and the melted butter.
- Pour the egg mixture evenly over the bread mixture in the baking dish.
- Refrigerate the strata for at least 2 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Sprinkle the strata with the chopped green onions.
- Bake, about 45-50 minutes.
- Serve hot!
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