Overnight Artichoke-and-Ham Strata

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

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Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 29%
  • Fat: 8.9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.4g
  • Carbohydrate: 29.8g
  • Fiber: 0.1g
  • Cholesterol: 133mg
  • Iron: 2.3mg
  • Sodium: 819mg
  • Calcium: 367mg

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

  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.
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