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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe comes from Food & Wine magazine (1997). I don't usually add the sun dried tomatoes, but I included them since they were in the original recipe. We usually have this for dinner, but it could be a great brunch recipe as well. The left overs are fantastic served cold. This is a delicious use of left-over ham. Ingredients:
8 eggs |
1 1/2 cups milk |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
4 cups italian bread, cubed (1 inch dice) |
1 1/2 cups ham (1/2 inch dice) |
1 1/2 cups smoked gouda cheese (1/2 inch dice) |
1/2 cup sun-dried tomato, julienned |
1/4 cup plus 1 tbsp. chopped chives |
1 cup cheddar cheese, grated |
Directions:
1. Preheat the oven to 450 degrees.
2. In a large bowl whisk together the eggs, milk, salt, and pepper.
3. Stir in the bread cubes until evenly moist.
4. Stir in the cheese, ham, tomatoes, and 1/4 cup of the chives.
5. Butter a 9x12-inch baking dish, pour the strata mixture into the dish.
6. Sprinkle the cheddar cheese on top, and bake about 20 minutes, or until puffed and golden.
7. Let cool slightly, sprinkle with the remaining chives, and serve.
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