Easy Ham Breakfast Strata (Overnight Breakfast Casserole)
This easy Ham Breakfast Strata recipe combines ham, cheese, and spinach and bakes it into a delicious overnight breakfast casserole that is perfect for holiday brunch and busy weekday mornings.
I love anything that you can make ahead of time, especially when it involves feeding guests. For me the key to a good breakfast or brunch recipe is something that can be made ahead of time. Especially if I’m making it for a large group of people.
Enter the breakfast strata.
What is a Breakfast Strata?
A breakfast strata is an easy, make-ahead breakfast casserole that you can think of as a savory bread pudding packed with layers of flavor. It typically consists of cubed bread, eggs, cheese, and various other ingredients that can include vegetables, meat, and spices. The magic happens when all these elements come together and bake into a delicious casserole.
We love how simple this dish is and we’ve created similar recipes using other kinds of breakfast breads. Our Ham and Cheese English Muffin Casserole and Everything Bagel Casserole are both make-ahead breakfast casseroles that are totally delicious and perfect for feeding a crowd.
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Table of contents
Ingredients You’ll Need
- Frozen Spinach – Using frozen spinach is easy and convenient.
- Onion – Diced onions and cooked until softened to add an extra layer of flavor to the filling.
- Unsalted Butter – Make sure you have a little extra to grease the baking dish.
- Ham – You can buy a small ham, or a ham steak to cut up into cubes or, if you’re using leftover ham from the holidays you can just cut it into bite size pieces.
- French Bread – Since a strata sits overnight to soak in the egg mixture it’s best to use a firmer bread that can stand up to all of that liquid. French bread is our top choice.
- For the best results purchase the bread a day or two in advance, cut into cubes and let it sit out to get a little dry and stale. That will allow it to soak up more moisture and not become mushy.
- Cheeses – Gruyère cheese and Parmesan cheese melt into perfectly ooey, gooey cheese. If you can’t find Gruyere you can substitute with any Swiss cheese.
- Milk – We use whole or 2% milk for the most flavor.
- Eggs – You’ll need lots of eggs for this breakfast casserole!
- Seasonings – Salt, pepper, and dry mustard are all you need to season this dish. Most of the flavor comes from the cheese, onions, and ham.
How to Make a Breakfast Strata
Step 1 – Prepare dish. Grease a 9×13 baking dish with butter.
Step 2 – Prepare spinach. Line a strainer with a thick paper towel or cheesecloth. Place the thawed spinach in a the strainer and wrap it in the paper towel before squeezing as much water from it as possible. Once the spinach is drained finely chop it (if needed).
Step 3 – Saute onions. Heat a large skillet over medium heat and add butter and onions. Saute until onions soften.
Step 4 – Add spinach. Place spinach in the pan and toss with the onions and butter. Remove from heat and set aside.
Step 5 – Combine filling. In a large bowl combine the bread cubes, ham cubes, Gruyere cheese, Parmesan cheese, and spinach and onion mixture. Toss everything together until well-mixed.
Pour the bread mixture into the greased baking dish.
Step 6 – Make the custard. In the now empty bowl add the eggs, milk, mustard, salt, and pepper. Whisk together until fully combined.
Step 7 – Assemble the strata. Pour the egg mixture over the bread mixture in the baking dish. Cover the dish with plastic wrap and place in the refrigerator overnight (8-24 hours).
Step 8 – Bake. When ready to bake the strata remove it from the refrigerator and let sit our for about an hour.
Preheat oven to 350 degrees F.
Bake uncovered for 45-60minutes or until puffed, golden brown, and cooked through. If using an instant read thermometer the internal temperature in the center should be 165 degrees F.
Step 9 – Rest. When it has finished baking remove from the oven and let stand for 15-20 minutes before serving.
Yum! This recipe is so good. I love the soft, fluffy bread and eggs with the smokey ham and subtly nutty cheeses. Being able to make it ahead of time makes it perfect for serving to a big group. Anything that lets me sleep a little later is a winner in my book.
Other Variations
The beauty of Breakfast Strata is its versatility. Feel free to mix and match ingredients to create your own signature Strata that suits your palate. Whether you prefer a hearty meat-filled Strata or a veggie-packed version, the possibilities are endless. Here are a few exciting options:
- Vegetarian Delight: For a meatless version, omit the sausage or bacon and load up on colorful veggies like spinach, mushrooms, bell peppers, and tomatoes. You can also add some crumbled feta cheese for extra flavor.
- Smoked Salmon Elegance: For a touch of luxury, include thin slices of smoked salmon in your Strata. Top it with dill and capers for a classic pairing.
- Cheese Lover’s Dream: Experiment with different cheese varieties to create a cheese lover’s dream Strata. Consider using Swiss, Gruyere, or even blue cheese for a unique twist.
- Sausage and Mushroom: If you love mushrooms, sauté some sliced mushrooms with the sausage for an earthy flavor that pairs perfectly with the savory elements of the Strata.
- Brie and Apple: For a sweet and savory combination, layer slices of brie cheese and thinly sliced apples between the bread and other ingredients. The creamy brie and crisp apples create a delightful contrast.
- Mediterranean Magic: Incorporate Mediterranean flavors by adding diced sun-dried tomatoes, Kalamata olives, and crumbled feta cheese. A touch of fresh basil and oregano can elevate the taste.
- Southwestern Flair: Give your Strata a Southwestern twist by adding diced green chilies, black beans, and a sprinkle of chili powder. Top it with some shredded pepper jack cheese for a spicy kick.
Best Bread to Use in a Strata
When selecting your bread, it’s essential to consider whether you want your Strata to have a more traditional, rustic, or unique flavor profile. Ultimately, the best bread for your Strata depends on your personal preferences. Experiment with different types to discover the one that suits your taste buds the best.
Here are some options for the best types of bread to use in a Breakfast Strata:
- French Bread: French bread is a classic choice for Strata. Its slightly chewy crust and soft interior absorb the custard mixture beautifully, resulting in a creamy and flavorful dish.
- Italian Bread: Similar to French bread, Italian bread offers a great texture for Strata. It’s sturdy enough to hold up to the custard without becoming too soggy.
- Sourdough: Sourdough bread adds a tangy flavor to your Strata. Its firm texture makes it an excellent choice for those who prefer a slightly tangy and chewy bite.
- Brioche: If you’re looking for a richer and slightly sweet Strata, brioche bread is a fantastic option. Its buttery and eggy nature enhances the overall decadence of the dish.
How to Store It
Storing your freshly made Breakfast Strata is essential to keep it safe and delicious for later enjoyment. Here’s how to store it properly:
Step 1 – Cool it Down: After baking, allow the Breakfast Strata to cool down to room temperature. This usually takes about 20-30 minutes.
Step 2a – Refrigerate: If you have leftovers or want to store it for a short period, place the Strata in an airtight container or cover it tightly with plastic wrap or aluminum foil. Make sure it’s tightly sealed to prevent moisture loss. It can stay fresh in the fridge for up to 3-4 days.
Step 2b – Freezing (Optional): If you want to store it for a longer time, you can freeze the Strata. Wrap it tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag or container. Properly stored, it can last in the freezer for up to a month.
Step 3 – Thawing: When you’re ready to enjoy your frozen Strata, transfer it to the refrigerator the night before to thaw gradually. Reheating it from frozen can result in uneven heating.
Step 4 – Reheating: To reheat, preheat your oven to 350°F (175°C). Place the Strata in an oven-safe dish and cover it with foil to prevent it from drying out. Heat for about 15-20 minutes until it’s heated through. You can also reheat individual portions in the microwave for a quicker option.
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Gruyère, Ham, and Spinach Strata
Ingredients
- 10 ounces Frozen Spinach, thawed
- 1/2 cup Diced Onion
- 3 tablespoons Unsalted Butter, plus extra for greasing the baking dish
- 1 pound Ham, cut into 1/2 inch cubes
- 16 ounces French Bread, cut into 1 inch cubes
- 6 ounces Shredded Gruyère cheese
- 2 ounces Shredded Parmesan cheese
- 2 3/4 cups Milk
- 9 large Eggs
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Dry Mustard
Instructions
- Grease a 9×13 baking dish with butter.
- Line a strainer with a thick paper towel or cheesecloth. Place the thawed spinach in a the strainer and wrap it in the paper towel before squeezing as much water from it as possible. Once the spinach is drained finely chop it (if needed).
- Heat a large skillet over medium heat and add butter and onions. Saute until onions soften.
- Place spinach in the pan and toss with the onions and butter. Remove from heat and set aside.
- In a large bowl combine the bread cubes, ham cubes, Gruyere cheese, Parmesan cheese, and spinach and onion mixture. Toss everything together until well-mixed.
- Pour the bread mixture into the greased baking dish.
- In the now empty bowl add the eggs, milk, mustard, salt, and pepper. Whisk together until fully combined.
- Pour the egg mixture over the bread mixture in the baking dish. Cover the dish with plastic wrap and place in the refrigerator overnight (8-24 hours).
- When ready to bake the strata remove it from the refrigerator and let sit our for about an hour.
- Preheat oven to 350 degrees F.
- Bake uncovered for 45-60minutes or until puffed, golden brown, and cooked through. If using an instant read thermometer the internal temperature in the center should be 165 degrees F.
- When it has finished baking remove from the oven and let stand for 15-20 minutes before serving.
Make ahead meals are everything! Love the gruyere and ham combo – sounds like perfection!
I love egg casserole and frittata, but I’ve never made strata. This looks delicious. I will have to give it a try. I love ham, cheese and spinach together.
This looks like an excellent way to start your day! This looks really delicious!
I stopped by from Frugal Crafty Blog Hop.
Yum!! Another mouthwatering amazing dish!!! Love stratas! 🙂
Cathy
Thanks Cathy! Even Melinda’s mom gave it the stamp of approval and that is saying something!
Thank you for this recipe! Thank you for your directions and step by step photos. Just printed your recipe out!
Thank you for this recipe. This is one of the best strata recipes that I have ever made. I just made it for a holiday brunch and my guests ate the entire casserole. The combination of the high quality ham cut into large pieces, the french bread, and the Gruyere cheese mixed with the Parmigiano-Reggiano was delicious. This is now my favorite strata!
I’m so glad you liked it! It was my first strata and I couldn’t believe how easy it was.
OMG this looks DIVINE! The perfect way to celebrate Easter weekend!
So delicious! Subbed swiss for gruyere, used pre cut cubed ham, green onions and used a regular sized cake pan. Yum! This is a keeper. My husband and I loved it for our Easter meal today – thank you!!!
This was a huge hit at my fall brunch today – everyone went back for seconds! I loved being able to put it together the night before to bake off in the morning, such a huge time saver to wake up to something both hearty and elegant. The inside was the perfect combination of rich and cheesy without being soggy and the flavor combo was fantastic. This is definitely a keeper.
Thank you so much for taking the time to let us know that your guests enjoyed it! This was one of the first holiday brunch recipes we shared on the blog and it remains one of our favorites to this day. I’m so happy to hear you enjoyed it as much as we do!