Breakfast Strata with Gruyere and Ham

Voila, your Christmas morning breakfast! (don’t even argue.)

If you’re not already completely obsessed with stratas, this is your sign. You have been granted ultimate permission to make your entire life about them.

Why?

Hi, eggs, cheese, bread, ham, your entire upper torso.

Let us peepeth? (the answer is yes.)

For the bread I went with torn english muffins. I’m always into a rustic vibe. If you have leftover crusty bread from dinner, use it up! Tear it into rough chunks and let it shine with all its craggly-ness. (<–not a word.)

The cheese – GRUYERE, my dear. Go big here. We need that rich, nutty alpine cheese to give us all the joy. Splurge, it’s Christmas.

Shallots for depth, dijon for tang, ham to add an irresistible savory element, and milk to cream it up.

Natch.

Layer the torn bread along the bottom.

In a medium bowl we’ll whisk the eggs, milk and dijon together. Then we’ll add the cubed ham, shallots and half the grated cheese. We know how this rolls.

Gently pour that mix over the bread, making sure everything is gorgeously coated. Resist sticking your face in that.

On goes the rest of the grated gruyere. Ohhhhhhh babe. You can let this sit on the counter while you preheat the oven to 350. Just to start the soak.

We’re starting a band called Start the Soak.

Hi, hello. She was in the oven for right under and hour and look at HER.

Puffed, golden, cheesy, blistered.

And then there’s the strata! (ba-domp?)

It’s just so so delicious. The eggs create an almost custard-like texture in there. But the ham gives it body and bounce. It’s truly the most wonderfully savory experience in brunch or breakfast form.

Don’t skimp on the shallots! Trust me. They’re key. KEEEEEEY.

Garnish with parmesan and parsley and let her rest for a few. Refill your coffee and open another gift.

Can this be made ahead? Yep! What I would suggest though is tearing up the english muffins a day or so before and have them sit out so that they dry up and not sog out the strata. We need texture!

Then prep it and keep it in the fridge overnight. Bring it out while you preheat the oven so it starts to warm up. Should be gooooo-ooo-ooood (said like Cousin Eddie) to go.

You won’t know what hit ya.

Breakfast Strata with Gruyere and Ham

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Ingredients

• 4 English muffins, roughly torn into small chunks
• 5 eggs
• 2 cups milk
• 1 Tbs. Dijon mustard
• 8 oz ham steak, cut into small cubes
• 1 small shallot, thinly sliced
• 7 oz gruyere cheese, grated
• Parmesan and parsley, to garnish
• Coarse salt

Instructions

1. Preheat your oven to 350.
2. Add the eggs to a medium mixing bowl. Add a pinch of salt and whisk to combine. Add the milk and dijon, giving it another whisk. Add the ham, shallots and half the grated gruyere to the mix. Stir to combine.
3. Lightly spray or brush a baking dish with oil, then arrange the torn English muffins along the bottom of the dish. Pour the egg mixture over the bread, making sure everything is coated. Then sprinkle the remaining cheese over the casserole.
4. Bake for 50-55 minutes, until the casserole is puffed, and the cheese is melted and starting to bubble in places. Perfect.
5. Garnish with freshly grated parmesan cheese and snipped parsley. Let this cool about ten minutes, then slice and serve.
6. Serves 6 - 8, depending on serving size.

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https://bevcooks.com/2023/12/breakfast-strata-with-gruyere-and-ham/

See you never.