Photo: Becky Luigart-Stayner
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.

How to Make It

Step 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.

Step 2

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

Step 3

Preheat oven to 375°.

Step 4

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

Ratings & Reviews

sukeedog's Review

August 16, 2014
Wow, we really didn't enjoy this as much as the other reviewers. It just tasted like soggy, mushy bread to us. I definitely would add more salt and spices, maybe some additional veggies or a stronger cheese. I do like the English muffin angle, though - very simple way to build a strata!

stellacorona's Review

December 20, 2013
this is really really good!! have made for christmas mornings or company.

Melrw80's Review

May 13, 2013
It was a great dish! I served it for Mothers day, it was easy to make and tasted wonderful. Instead of using english muffins I put in 1.5 Cups of Potatoes O'Brien and increased the cooking time an additional 10min.

BlueeyedSara7's Review

January 02, 2012
Great recipe for brunch and I will add it to my recipe repertoire. I did make two changes: (i) because I was serving it with Warm Ham with Shallots and Vinegar (CL recipe), I replaced the lean ham with bacon; and (ii) used the 100 calorie high-fiber English muffins instead of regular English muffins.

JenMom's Review

November 23, 2009
This is our no-fail, go-to breakfast strata. It's great when hosting a brunch or have holiday guests staying overnight since we just throw it in the oven in the morning. It's light, yet has lots of flavor, and everyone asks for seconds (we always double it). I don't know how many times I've passed on the recipe....