Strata has become a very popular breakfast casserole dish, and for good reason. You can prep the dish the night before and throw it in the oven for just less than an hour before you want to eat the next day. Great for large groups, or when you just feel like indulging in a hearty and delicious breakfast! This recipe takes flavour notes from one of our favourite quiches with ham, leeks, and nutty gruyere cheese. I hope this helps you kick off a fantastic Mother’s Day this weekend!
Serves 8
Ingredients
8 cups cubed sourdough bread
2 tbsp butter
2 cups leeks, washed and sliced into half moons
3 garlic cloves, minced
8 slices ham, sliced at ¼”, then diced
1.5 cups gruyere cheese, grated
9 large eggs
2 cups milk
1 tsp salt
1 tsp ground mustard
¼ tsp ground black pepper
Method
- Butter a 9×13-inch casserole dish(or similar size).
- Arrange bread in a single layer in the pan, then set pan aside.
- In a sauté pan over medium heat, melt the butter. Add the leeks and sauté until translucent (about 8-10 minutes). Add the garlic and sauté until fragrant, about three minutes. Finally add the ham, stir well, and cook for an additional 4 minutes. Sprinkle this mixture evenly over bread, then cover with the gruyere cheese.
- Whisk eggs, milk, salt, ground mustard, and pepper together in a large bowl. Pour evenly over cheese. Cover tightly and refrigerate for 1 hour or overnight (up to 12-16 hours).
- Remove casserole from the refrigerator and allow to sit out at room temperature for 15 minutes.
- Preheat the oven to 375°F (191°C).
- Bake casserole, uncovered, for 20 minutes. Loosely cover with aluminum foil and bake for an additional 30-35 minutes. The casserole is done when browned on the sides and puffy in the center – about 50-55 minutes in total.
- Remove from the oven and allow to cool for a few minutes before serving.