Ham and Swiss Breakfast Strata

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 105 min · Pork

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Ingredients

• 1/4 lb day-old country bread
• 3 oz diced ham
• 2 oz Swiss cheese, shredded
• 3 large eggs
• 3/4 cup whole milk
• 1/2 tbsp Dijon mustard
• 1 yellow onion
• 1/2 tbsp unsalted butter
• 1/4 tbsp fresh thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Method (tap to check — screen stays awake)

1. Cut the bread into 1-inch cubes, about 12 cups. If it is fresh rather than stale, dry it on a sheet pan at 300F for 12 minutes; fresh bread turns to paste in the custard.
2. Soften the diced onion in the butter over medium 6 minutes and let it cool.
3. Whisk the eggs, milk, Dijon, salt, pepper, nutmeg and thyme until completely smooth.
4. Butter a 9x13 dish and layer half the bread, half the ham, all the onion and half the cheese, then repeat with the rest, finishing with cheese.
5. Pour the custard over evenly and press the top down with a spatula until every cube is wet.
6. Cover and refrigerate at least 2 hours, ideally overnight, so the bread drinks the custard right through.
7. Bake uncovered at 350F for 50 to 60 minutes, until puffed and browned and an instant-read thermometer in the center reads 160F. Tent with foil if the top browns before the middle sets.
8. Rest 10 minutes before cutting, which lets it firm up enough to lift out in squares.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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