Simple Ham and Cheese Strata

If you ask me, a good breakfast casserole is one of the smartest things you can make.

This ham and cheese strata is a reliable brunch dish that feeds a crowd without much fuss. Cubes of day-old bread soak up a simple egg and milk mixture, then bake up fluffy and golden.

It’s layered with diced ham and two kinds of cheese—sharp cheddar and Monterey Jack—for plenty of flavor in every bite. A touch of dry mustard and garlic powder round things out.

It’s the kind of dish you can prep the night before and pop in the oven the next morning, perfect for holidays or lazy weekends.

What Kind of Bread Should I Use?

Pretty much any bread you have on hand will work great for this strata, whether it’s a crusty French loaf, sourdough, or even plain white sandwich bread. Day-old or slightly stale bread is actually better than fresh because it soaks up the egg mixture without getting too mushy. If your bread is fresh, you can cube it and leave it out on the counter for a few hours or toast the cubes lightly in the oven to dry them out a bit. I like using a heartier bread with some texture, but honestly, this recipe is forgiving enough that whatever’s in your kitchen will turn out just fine.

Options for Substitutions

This strata is pretty forgiving when it comes to swapping ingredients:

• Bread: Any sturdy bread works great here – try French bread, sourdough, challah, or even whole wheat. Day-old or slightly stale bread is actually better because it soaks up the egg mixture without getting too soggy.
• Ham: No ham on hand? Cooked bacon, sausage, or turkey work just as well. You can also use leftover rotisserie chicken for a different flavor profile.
• Cheddar and Monterrey cheese: Feel free to mix and match your favorite cheeses. Swiss, Gruyere, pepper jack, or mozzarella all work nicely. Just keep the total amount around 3 cups.
• Milk: Whole milk gives the best texture, but 2% works fine too. You can also use half-and-half for an extra rich strata, or substitute up to half the milk with heavy cream.
• Dry mustard: If you don’t have dry mustard, use 1 tablespoon of regular yellow or Dijon mustard instead. It’ll add the same tangy kick.
• Eggs: This recipe really needs the eggs to hold everything together, so I wouldn’t recommend substituting them.

Watch Out for These Mistakes While Baking

The biggest mistake with strata is skipping the overnight refrigeration step, which is what transforms separate layers of bread, cheese, and egg into that creamy, cohesive casserole everyone loves – aim for at least 8 hours in the fridge before baking.

Using fresh, soft bread will give you a mushy texture, so grab day-old bread or leave your cubed bread out on the counter for a few hours to dry out before assembling.

Don’t forget to grease your baking dish well, because all that cheese can stick like crazy, and make sure to let the strata sit for 10 minutes after baking so it firms up enough to slice cleanly.

One more tip: if the top starts browning too quickly, tent it loosely with foil halfway through baking to prevent burning while the center finishes cooking.

What to Serve With Ham and Cheese Strata?

Since strata is such a hearty, filling dish, I like to keep the sides light and fresh to balance everything out. A simple mixed greens salad with a tangy vinaigrette cuts through the richness of the cheese and eggs perfectly, or you could go with sliced tomatoes and cucumbers drizzled with olive oil. Fresh fruit is another great option – think melon, berries, or a fruit salad that adds a sweet contrast to the savory strata. If you’re serving this for brunch, consider adding some crispy bacon or breakfast sausage on the side, though the ham in the strata already gives you plenty of protein.

Storage Instructions

Make Ahead: This is actually one of those recipes that’s better when you prep it the night before! Just assemble everything in your baking dish, cover it tightly with plastic wrap or foil, and stick it in the fridge overnight. In the morning, let it sit on the counter while your oven preheats, then bake as directed.

Store: Leftover strata keeps really well in the fridge for up to 4 days. Just cover the baking dish with foil or transfer portions to an airtight container. It makes for an easy breakfast or lunch throughout the week.

Reheat: Warm up individual portions in the microwave for about 1-2 minutes, or reheat larger portions in a 350°F oven covered with foil for about 15-20 minutes. The microwave is quicker, but the oven helps keep that nice texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4500
• Protein: 210-230 g
• Fat: 210-230 g
• Carbohydrates: 290-320 g

Ingredients

For the casserole:

• 1.5 cups cheddar cheese (shredded, I prefer sharp cheddar for more flavor)
• 1.5 cups Monterey Jack cheese (shredded)
• 10 cups bread cubes (cut into 1-inch pieces, day-old bread works best)
• 3 cups cooked ham cubes (diced into 1/2-inch pieces)

For the custard:

• 1/2 tsp garlic powder (freshly ground preferred for more flavor)
• 2 cups milk (whole milk for creamier texture)
• 9 large eggs (room temperature)
• 1 tsp dry mustard (Coleman’s brand recommended)
• 1/4 tsp black pepper (freshly cracked for best flavor)
• 1 tsp salt

Step 1: Prepare the Custard Base

• 9 large eggs
• 2 cups milk
• 1 tsp salt
• 1 tsp dry mustard
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

In a large bowl, whisk together the room temperature eggs, milk, salt, dry mustard, garlic powder, and black pepper until well combined and smooth.

The custard mixture should be homogeneous with no streaks of egg white visible.

Set aside while you prepare the baking dish and layering components.

I always make sure the eggs are at room temperature because they incorporate more smoothly into the custard and create a creamier texture throughout the strata.

Step 2: Assemble the Strata Layers

• Butter
• 10 cups bread cubes
• 3 cups cooked ham cubes
• 1.5 cups cheddar cheese
• 1.5 cups Monterey Jack cheese

Butter a 9×13-inch baking dish generously, coating the bottom and sides.

Layer half of the bread cubes across the bottom of the dish, breaking them slightly to fill gaps.

Scatter half of the ham cubes over the bread, then sprinkle half of the combined shredded cheddar and Monterey Jack cheeses.

Repeat with the remaining bread, ham, and cheese, pressing down gently as you layer.

I prefer sharp cheddar because it adds more complex flavor that really stands out against the mild Monterey Jack and ham.

Step 3: Soak Overnight for Flavor Development

• Custard mixture from Step 1
• Assembled strata from Step 2

Pour the custard mixture from Step 1 evenly over the layered bread, ham, and cheese in the baking dish, making sure it reaches all areas and the bread is well saturated.

Cover the baking dish tightly with foil and refrigerate overnight (or at least 8 hours).

This resting period allows the bread to absorb the custard fully and the flavors to meld together, resulting in a cohesive, creamy texture throughout.

Step 4: Bake Covered and Finish Browning

• Prepared strata from Step 3

Remove the strata from the refrigerator and let it sit at room temperature for about 15 minutes while you preheat the oven to 375°F.

Place the covered baking dish in the preheated oven and bake for 30 minutes.

Remove the foil and continue baking for an additional 15-20 minutes, until the top is golden brown and a knife inserted into the center comes out clean with just a slight jiggle in the custard.

The covered bake time ensures the custard sets evenly, while the uncovered finish time creates that appetizing golden top.

Step 5: Rest and Serve

Remove the strata from the oven and allow it to cool for 5-8 minutes before serving.

This short resting period allows the custard to set slightly more so it holds together cleanly when portioned.

Cut into squares and serve warm directly from the baking dish or transfer individual portions to plates.

Simple Ham and Cheese Strata

Delicious Simple Ham and Cheese Strata recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8 servings

Calories 4300 kcal

Ingredients

  

For the casserole:

• 1.5 cups cheddar cheese (shredded, I prefer sharp cheddar for more flavor)
• 1.5 cups Monterey Jack cheese (shredded)
• 10 cups bread cubes (cut into 1-inch pieces, day-old bread works best)
• 3 cups cooked ham cubes (diced into 1/2-inch pieces)

For the custard:

• 1/2 tsp garlic powder (freshly ground preferred for more flavor)
• 2 cups milk (whole milk for creamier texture)
• 9 large eggs (room temperature)
• 1 tsp dry mustard (Coleman's brand recommended)
• 1/4 tsp black pepper (freshly cracked for best flavor)
• 1 tsp salt

Instructions

 

• In a large bowl, whisk together the room temperature eggs, milk, salt, dry mustard, garlic powder, and black pepper until well combined and smooth. The custard mixture should be homogeneous with no streaks of egg white visible. Set aside while you prepare the baking dish and layering components. I always make sure the eggs are at room temperature because they incorporate more smoothly into the custard and create a creamier texture throughout the strata.
• Butter a 9x13-inch baking dish generously, coating the bottom and sides. Layer half of the bread cubes across the bottom of the dish, breaking them slightly to fill gaps. Scatter half of the ham cubes over the bread, then sprinkle half of the combined shredded cheddar and Monterey Jack cheeses. Repeat with the remaining bread, ham, and cheese, pressing down gently as you layer. I prefer sharp cheddar because it adds more complex flavor that really stands out against the mild Monterey Jack and ham.
• Pour the custard mixture from Step 1 evenly over the layered bread, ham, and cheese in the baking dish, making sure it reaches all areas and the bread is well saturated. Cover the baking dish tightly with foil and refrigerate overnight (or at least 8 hours). This resting period allows the bread to absorb the custard fully and the flavors to meld together, resulting in a cohesive, creamy texture throughout.
• Remove the strata from the refrigerator and let it sit at room temperature for about 15 minutes while you preheat the oven to 375°F. Place the covered baking dish in the preheated oven and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, until the top is golden brown and a knife inserted into the center comes out clean with just a slight jiggle in the custard. The covered bake time ensures the custard sets evenly, while the uncovered finish time creates that appetizing golden top.
• Remove the strata from the oven and allow it to cool for 5-8 minutes before serving. This short resting period allows the custard to set slightly more so it holds together cleanly when portioned. Cut into squares and serve warm directly from the baking dish or transfer individual portions to plates.