Take the work out of holiday breakfast | NevadaAppeal.com

Take the work out of holiday breakfast

AP Food Editor
This photo taken Nov. 27, 2009 shows stratta. Keep time in the kitchen to a minimum on Christmas morning by serving this filling and versatile ham and cheese stratta for breakfast. If prepared the night before it can be baking away as gifts are unwrapped. (AP Photo/Larry Crowe)
AP | FR41490 AP

When dreams of sugarplums have morphed into a living room floor littered with wrapping paper and toys, the last thing you want to do is pull away from the holiday fun to get breakfast on the table. A do-ahead recipe lets you have it both ways.

This easy stratta (think oomphy quiche) is made by arranging ham and cheese sandwiches in a baking dish, then pouring a mixture of eggs, milk and cheese over them. Top everything with a bit more cheese, then put it in the oven and walk away.

The whole thing can be assembled in about 10 minutes. And even that can be done the night before. Like bread puddings and baked French toast, this stratta can be assembled and refrigerated the night before.

This recipe also is particularly versatile. If ham and cheddar aren’t your thing, try turkey breast and Jack cheese, cooked bacon and cream cheese or thinly sliced cooked sausages and mozzarella.


Start to finish: 1 hour (10 minutes active)

Servings: 8

10 slices sandwich bread

3 tablespoons Dijon mustard

5 slices deli ham

5 slices deli cheddar cheese

6 eggs

1 cup milk

1 cup heavy cream

1⁄2 teaspoon salt

1⁄4 teaspoon ground black pepper

1 cup grated Parmesan cheese

8-ounce package fresh mozzarella rolled with prosciutto

Heat the oven to 350 F. Coat a 13-by-9-inch baking dish with cooking spray.

Use the bread, mustard, ham and cheese to make 5 sandwiches. Arrange the sandwiches in a single layer in the prepared baking dish. You may need to cut 1 of the sandwiches in half to get them to fit evenly. Set aside.

In a large bowl, whisk together the eggs, milk, cream, salt, black pepper and Parmesan. Pour the mixture over the sandwiches, then press the bread gently with a fork to help them absorb the liquid.

Use a serrated knife to cut the roll of mozzarella and prosciutto into about 15 thin slices. Arrange the slices over the top of the stratta. Bake for 35 to 40 minutes, or until set at the center and lightly browned at the edges. Let stand 10 minutes before slicing.

Nutrition information per serving (values are rounded to the nearest whole number): 490 calories; 280 calories from fat; 31 g fat (16 g saturated; 0 g trans fats); 230 mg cholesterol; 23 g carbohydrate; 31 g protein; 0 g fiber; 1,399 mg sodium.