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Easter Brunch—Ham, Swiss, Cheddar, and Parmesan Strata

April 15, 2014 by Tonja 1 Comment

If you are looking for an easy addition to your Easter brunch, try this.  Stratas rarely seem to show up on brunch menus, but in my opinion, are just about the best thing you can do with baked eggs—and, they are so easy to make.  Unlike quiches and frittatas, the base of the strata are bread cubes that are left to soak in a custardy egg mixture.  The bread makes the strata  light and fluffy and a lot like a savory version of bread pudding that you get to eat for breakfast.

This is a basic recipe so feel free to add broccoli, asparagus, mushrooms, and peppers.  Really, whatever you like.  You can use any kind of bread but I think the onion rolls are the best.

If all this bread talk is making you have carb anxiety, don’t!  It’s Easter, so celebrate and enjoy!

Have a blessed and Happy Easter everyone!!

 

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Ham, Swiss, Cheddar, and Parmesan Strata

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  • Author: Tonja Engen
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Ingredients

Scale
  • 14 ounces onion rolls, cubed
  • 1/2 lb. Boar’s Head deli ham, chopped
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Cheddar cheese
  • 1/2 cup shredded Parmesan Reggiano cheese
  • 8 eggs
  • 2 teaspoons Dijon mustard
  • 3 cups 2% milk
  • 1 tsp. salt and pepper

Instructions

  1. Preheat oven to 375F. Butter a 9×11 baking dish. Place cubed rolls in pan. Top with ham and cheeses.
  2. Combine eggs, mustard, milk, and salt and pepper; whisk well. Pour over roll mixture.
  3. Bake 30 to 45 minutes, until set and puffed. Let cool 10 minutes and serve.

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Filed Under: Breakfast Tagged With: brunch, cheese, ham, srata

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Comments

  1. Lori Wildenberg says

    April 16, 2014 at 6:19 am

    Looks yummy. Sharing this over at our team page.:) http://www.facebook.com/1Corinthians13Parenting

    Reply

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Tonja

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

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