Easter is only a few days away. Do you have brunch or Easter dinner plans? My sisters and I are brunching at Cava Mezze Sunday morning, but in case you are hosting a brunch I wanted to share one of my favorite casserole recipes. I posted a similar Easter brunch recipe a few years ago and thought it needed some modifications and a photo makeover. My original recipe was an Eggs Benedict Casserole, but I have a new favorite, replacing hollandaise sauce with cheese for a Ham and Cheese Strata.
Growing up my mom always made breakfast strata for special occasions or as we got older when we were visiting home. This recipe is perfect for when you are hosting a brunch, but I often make it for just my husband and I, hello leftovers! The combination of bread, ham, cheese, eggs, and a few spices can’t be beat. And maybe the best part is you need to prepare it the night before, so the morning of you just need to put the casserole in the oven and let it bake as you enjoy the morning.
Lets talk ingredients. To make the recipe gluten free I used four (not six like the recipe calls for because these are larger muffins) of these Food For Life English Muffins. I don’t always eat gluten free, but prefer the ingredients in these as opposed to other muffins. You could also substitute the muffins for baguette or french bread. I used to always make breakfast recipes with Canadian bacon like in my Denver Egg Muffins. But recently found these Ham Slices at my grocery store that work really well with in the strata. Now for the cheese, you can use your favorite, I would suggest mozzarella, gouda, swiss, or cheddar. I used mozzarella and gouda inspired by Sally’s recipe and it was the perfect cheesy combo.
Whether you are hosting Easter or a Spring brunch or are just looking for a delicious breakfast casserole I hope you give this one a try. After I took these pictures we actually ate the strata for dinner, well brinner and I easily ate two slices 😉 Enjoy and wishing you and your family a very Happy Easter Weekend.
- EVOO cooking spray
- Six english muffins or ½ loaf of day old bread cut into 1 inch pieces
- 1 pound canadian bacon or fully cooked ham diced
- 2 cups shredded cheese, I used mozzarella and gouda
- 8 eggs
- 2 cups milk
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1 teaspoon salt
- scallions or chives to garnish (optional)
- Spray a 9x13 baking dish with cooking spray.
- Layer half of the canadian bacon or ham in the prepared baking dish.
- Spread english muffins or bread over the meat and spray bread with some more cooking spray.
- Top the bread with the remaining canadian bacon or ham and two cups of shredded cheese.
- In a mixing bowl, whisk the eggs, milk, onion powder, paprika, ground mustard, and salt.
- Pour the egg mixture over the casserole.
- Cover the baking dish and refrigerate overnight.
- In the morning heat oven to 375 degrees F and let the casserole sit out of the refrigerator for 15 minutes.
- Bake the casserole for 30 minutes uncovered or until the eggs are barely set.
- Then loosely wrap the baking dish with foil and continue to bake for an additional 20-25 minutes or until the eggs in the middle are completely set.
- Remove the casserole from the oven and let it set about 10 minutes before serving.
- Top casserole with scallions or chives if desired.
Overnight Ham & Cheese Strata recipe for your Easter or Spring #brunch Click To Tweet
Linking up with Esther, Annmarie, Farrah, and Jess for Foodie Fridays. And you can view other Healthy Recipes here.
What’s your favorite brunch recipe?
What are your Easter plans?
Do you eat breakfast for dinner?