Fast forward to this past Christmas, when my family came to stay from out of town. I was looking for an easy breakfast dish and remembered Sarah’s dish. I found Martha’s version, tweaked it a bit and the result was wonderful!
Stratas are basically breakfast casseroles that have some sort of bread in them…kind of like a savory bread pudding. They are super convenient for the hostess since you can let them sit overnight and bake them off in the morning. The result is fluffy and delicious. A simple, yet satisfying dish that can be made with any variety of add-ins.
Last Sunday, I hosted a little WOWN shower at my house. My WOWN buds are so great! They each brought a dish to the party and I provided mimosas and a main dish. To keep my stress level low (or at a least a little lower than my usual spastic self), I decided to make this wonderful strata again. Ham, eggs & cheese…my favorite breakfast combo!
English Muffin & Ham Breakfast Strata (adapted from a Martha Stewart recipe)
- Cooking Spray
- English Muffins
- 1/2 lb. sliced ham, or Canadian bacon, cut into halves
- 8 eggs
- 2 egg whites
- 2 cups milk
- 1/2 cup sour cream
- 1/4 cup parmesan cheese, shredded
- 2 1/2 cups cheddar cheese, shredded
Sprinkle with cheddar and Parmesan cheeses. Set aside.
In a large bowl, whisk together eggs, egg whites, milk, sour cream and pepper until combined. Pour over muffin, ham and cheese layers. Cover entire dish tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
Preheat oven to 350 degrees. Bake strata, uncovered, until puffed and set in the center, approximately 60-80 minutes. If strata begins to brown before puffing up, cover loosely with foil to prevent burning. Let stand 10 minutes before cutting and serving.
The ladies seemed to love the strata and I even enjoyed some leftovers the next day. Definitely on my “make again” list.