Ham and Cheese Strata Mulberry Inn
Elevate your brunch game with the indulgent Ham and Cheese Strata Mulberry Inn, a crowd-pleasing casserole bursting with comforting flavors and hearty textures. This overnight strata combines layers of cubed day-old French or sourdough bread, savory diced ham, and rich shredded cheddar cheese, enhanced by a velvety custard of milk, heavy cream, eggs, and a zesty hint of Dijon mustard. Green onions add a pop of freshness, while baking creates a golden, crispy top and a tender, custard-soaked interior. Perfect for feeding a crowd, this make-ahead dish requires minimal prep time and bakes beautifully, delivering a warm, satisfying centerpiece for holiday parties, weekend brunches, or any special gathering. Ready to impress? Serve this irresistible savory bake with a side of fresh fruit or a crisp green salad for a complete, well-rounded meal. Keywords: ham and cheese strata, brunch casserole, make-ahead breakfast recipe, savory strata bake, holiday breakfast ideas.
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Recipe Information
Ingredients
- 8 cups (cubed) day-old bread (French or sourdough)
- 2 cups cooked ham, diced
- 2 cups shredded cheddar cheese
- 3 cups milk
- 1 cup heavy cream
- 8 large eggs
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup green onions, thinly sliced
- 1 tablespoon butter, for greasing the dish
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the butter and set it aside.
2. In a large mixing bowl, whisk together the milk, heavy cream, eggs, Dijon mustard, salt, and black pepper until fully combined.
3. Spread half of the bread cubes evenly in the prepared baking dish.
4. Layer half of the diced ham and shredded cheddar cheese over the bread cubes.
5. Sprinkle half of the sliced green onions on top of the ham and cheese.
6. Repeat the layering process with the remaining bread cubes, ham, cheese, and green onions.
7. Slowly pour the egg mixture over the entire casserole, ensuring all the bread is evenly soaked.
8. Cover the dish with aluminum foil and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the bread to absorb the custard.
9. Remove the strata from the refrigerator and let it sit at room temperature for 20 minutes.
10. Bake the covered strata in the preheated oven for 40 minutes. Then, remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the custard is set in the center.
11. Remove from the oven and let the strata rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
8543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.9 g | 368% | |
| Saturated Fat | 141.6 g | 708% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2342 mg | 781% | |
| Sodium | 21443 mg | 932% | |
| Total Carbohydrate | 1065.1 g | 387% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 78.3 g | ||
| Protein | 402.1 g | 804% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 3507 mg | 270% | |
| Iron | 62.0 mg | 344% | |
| Potassium | 4835 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
