Ham and Cheese Strata

Photo: Oxmoor House

The longer this stands before baking, the more custardlike the consistency will be.

Yield: 8 servings (serving size: 1/8 of casserole)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 254
  • Fat: 9.9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 19.8g
  • Carbohydrate: 27g
  • Fiber: 1.1g
  • Cholesterol: 134mg
  • Iron: 2.4mg
  • Sodium: 821mg
  • Calcium: 331mg

Ingredients

  • 4 gluten-free English muffins, split, toasted, and cubed
  • 8 Canadian bacon slices (such as Hormel), cut into 1-inch pieces
  • Cooking spray
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 4 large eggs
  • 8 large egg whites
  • 3 cups 1% low-fat milk
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce {Check for Gluten}
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)

Preparation

  1. 1. Combine muffin cubes and Canadian bacon in a 13 x 9–inch baking dish coated with cooking spray; sprinkle with cheese.
  2. 2. Beat eggs and egg whites with a mixer at medium speed until blended. Add milk and next 5 ingredients, beating at low speed until blended. Pour egg mixture over muffin mixture. Cover and chill at least 2 hours or overnight.
  3. 3. Preheat oven to 350°.
  4. 4. Remove casserole from refrigerator, and let stand while oven preheats. Uncover casserole, and bake at 350° for 45 to 50 minutes or until browned. Let stand 15 minutes before serving.
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