Overnight Artichoke-and-Ham Strata

Overnight Artichoke-and-Ham Strata Recipe
Photo: Becky Luigart-Stayner
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.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

Preheat oven to 375°.

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

Note:

November 1999
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