Although I changed a lot of things because of what was in the house needing to be used, I can say this recipe is flexible, well-proportioned, and delicious. I substituted French onion laughing cow cheese for goat, gouda for fontina, and sourdough English muffins for half the bread. I also added some sauteed mushrooms and used ground red pepper and mustard instead of nutmeg. Because we don't eat pork, I used Black Forest turkey from the deli, which is slightly sweet, like ham. This was very easy and tasty, with a salad made a nice Sunday supper. I do think goat cheese is probably preferable because of its tang.
Goat Cheese, Artichoke, and Smoked Ham Strata
Randy Mayor; Melanie J. Clarke
More From Cooking Light
Amount per serving
- Calories: 379
- Calories from fat: 29%
- Fat: 12.4g
- Saturated fat: 6.9g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.8g
- Protein: 25.2g
- Carbohydrate: 40.2g
- Fiber: 2.7g
- Cholesterol: 43mg
- Iron: 3.8mg
- Sodium: 1107mg
- Calcium: 331mg
- 3 1/4 cups 1% low-fat milk, divided
- 1 (8-ounce) carton egg substitute
- 1 (4-ounce) package goat cheese
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh thyme
- 1/8 teaspoon ground nutmeg
- 2 garlic cloves, minced
- 10 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes
- Cooking spray
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 8 ounces 33%-less-sodium smoked ham, coarsely chopped
- 2 (14-ounce) cans artichoke hearts, drained, rinsed, and coarsely chopped
- 1/2 cup (2 ounces) shredded fontina cheese
- Preheat oven to 350°.
- Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth. Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk. Add bread cubes; stir gently to combine. Let stand 10 minutes.
- Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange Parmesan cheese, ham, and artichoke hearts evenly over the bread mixture. Top with remaining bread mixture, and sprinkle evenly with fontina cheese.
- Bake strata at 350° for 40 minutes or until edges are bubbly. Let stand 15 minutes.
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