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Overnight Artichoke-and-Ham Strata

Photo: Becky Luigart-Stayner
Yield 6 servings
Make-ahead tip: Prepare the strata a day ahead; cover and chill 8 hours or overnight. In the morning, just uncover the strata and bake it straight out of the refrigerator in a preheated oven.

Ingredients

  • 3 English muffins, split and quartered
  • Cooking spray
  • 1 tablespoon butter or stick margarine, melted
  • 1 cup chopped lean ham (about 4 ounces)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 2 tablespoons chopped fresh chives
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 3 large garlic cloves, minced
  • 1/8 teaspoon ground nutmeg
  • 1 (12-ounce) can evaporated fat-free milk
  • 3 large eggs
  • 3 large egg whites

Nutrition Information

  • calories 280
  • caloriesfromfat 29 %
  • fat 8.9 g
  • satfat 4.1 g
  • monofat 3.1 g
  • polyfat 0.8 g
  • protein 20.4 g
  • carbohydrate 29.8 g
  • fiber 0.1 g
  • cholesterol 133 mg
  • iron 2.3 mg
  • sodium 819 mg
  • calcium 367 mg

How to Make It

  1. Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter. Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.

  2. Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.

  3. Preheat oven to 375°.

  4. Uncover strata; bake at 375° for 50 minutes or until set. Let stand 10 minutes.