Ham and Cheese Strata

This Ham and Cheese Strata is the perfect make-ahead breakfast when you want to feed a hungry crowd for breakfast or brunch.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I've been making this Christmas Morning Cheesy Ham Strata for probably the last 25 years and have never once blogged about it. I think it's about time, don't you? 

This savory egg dish has been a staple on our Christmas morning brunch table every single year since our kids were little. It has always been a favorite of theirs and Christmas just wouldn't be Christmas without it.

It is with thanks to my friend Re that I came into the possession of this wonderfully flavorful breakfast casserole, and although I always make it at Christmastime it would be a wonderful dish to serve any time of the year when you're feeding a crowd for breakfast.

The thing I like about this Cheesy Ham Strata (other than its delicious taste and crunchy cornflake topping) is that it can be assembled a day or two in advance of the time you're going to bake it, making it completely stress-free!

HAM AND CHEESE STRATA    {PRINT THIS RECIPE}

1 loaf of firm white bread (I use Pepperidge Farm, Farmhouse White) cut into 1" cubes
1 pound of ham luncheon meat (or you can use ham steak), cut into 1" cubes
12 eggs
2 cups 2% milk
2 teaspoons salt
1 teaspoon pepper
2 teaspoons dry mustard
8 ounces shredded Swiss Cheese
8 ounces shredded sharp cheddar cheese
2 cups crushed corn flakes (I use a zip lock bag and crunch them with my hands)
1 stick butter, melted

-In a large casserole dish (I make life easier by using a disposable aluminum pan), sprayed with cooking spray, layer the bread evenly on the bottom of the pan.
-Top the bread layer evenly with the ham.
-In a large bowl, whisk together the eggs, milk, salt, pepper, and dry mustard.
-Pour the egg mixture evenly over the bread and ham in the casserole dish.
-Top with the shredded cheeses.
-Top the cheeses with the cornflake crumbs and then drizzle the butter over the top of the corn flakes.
-Cover the entire dish with parchment paper and then aluminum foil and allow the casserole to sit in the fridge at least overnight or for up to 2 days.
-Allow the casserole to sit on the counter for about an hour before you're ready to bake it.
-Preheat the oven to 375 degrees.
-Place the covered casserole in the oven and bake for 1 hour.
-Uncover and continue baking for about 15-20 minutes.
-Allow the casserole to sit for about 10 minutes before serving.
-Call your family and friends to the table, it's time to eat!

After smelling this in the oven for the past hour they're ready to storm the kitchen because they've already been drooling all over your floor!