Lunch: Ham and Veggie Strata

Strata… ta da! Get a classic egg dish oven-ready the day before!

Ingredients

2 tablespoons olive oil
1 very large onion, chopped (about 1 1/2 cups)
1 medium green bell pepper, chopped
1 tablespoon minced garlic
1 (8-oz.) pkg. sliced cooked ham, cut into small pieces
3 medium tomatoes, seeded, chopped
12 slices (about 1 1/2 lb.) day-old English muffin or sourdough bread, torn into pieces
8 eggs
3 cups milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 oz. (1 cup) shredded Cheddar cheese

Instructions

Heat oil in 12-inch nonstick skillet over medium heat until hot. Add onion, bell pepper and garlic; cook 6 to 8 minutes or until tender, stirring frequently. Stir in ham. Add tomatoes; cook an additional 2 minutes.
Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Place torn bread in sprayed baking dish. Top with ham mixture.
In large bowl, combine eggs, milk, salt and pepper; beat well. Pour over mixture in baking dish. Cover; refrigerate at least 6 hours or overnight.
Heat oven to 350 °F. Uncover strata; bake 30 minutes. Sprinkle with cheese; bake an additional 30 minutes or until knife inserted in center comes out clean.

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