Cheese Strata with Ham and Tomatoes

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This is by far my favorite recipe for strata. I'm not a huge fan of sausage, so this is a great option for me and my family.
A few things I do with this recipe - I use halved cherry tomatoes for the dried tomatoes recipe. They're easier, sweeter, and it eliminates having to chop them all up. Also, if your bakery carries demi-loaves of sourdough bread, the crust tends to be softer, so you can just cut up the whole loaf rather than having to cut the crusts off.

Love it!

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Ohhhh so good! Will be sure to make this a family favorite.

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I will definitely make this again!

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This is a great recipe and easy to make. I've brought it to morning workshops and holiday breakfasts and it has been inhaled every time. The only thing I suggest is that you tear the sourdough bread into chunks, it saves a lot of time and won't be noticed after baking.

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This was a great recipe to make for a crowd- I made two of them in no time at all and they were a huge hit. It's also yummy reheated. The tomatoes take a while to make, but it's worth it!

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The slow roasted tomatoes really make this a special strata. I didn't see that they were supposed to chopped which will improve distribution. Also, I used 1 pound of tomatoes for half the recipe. Next time I will add more ham.

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add salsa

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This is really good.

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I'm a huge Strata fan and have tried several recipes. This was definitely not a favorite. It was too "bready" and heavy. I prefer a lighter Strata. I would not recommend using sourdough. Also, this is the first recipie I've tried that's called for layering. I get a better result from mixing all ingredients before pouring into the baking dish, not to mention it's much easier. The flavor was good, but I added some Dijon, which I love.

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This is a favorite brunch recipe in my family. We prefer to serve the tomatoes on the side, rather than use them in the strata. Good quality bread is a must.