Sun-dried Tomato, Ham and Cheese Strata

Gruyere, ham and sun-dried tomato mingle with bread and eggs and bake into a slightly puffed and golden-brown casserole.
  • Level: Easy
  • Total: 2 hr 25 min (includes chilling and resting time)
  • Active: 30 min
  • Yield: 6 to 8 servings
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1 tablespoon unsalted butter, melted, plus more for the baking dish

12 large eggs

2 cups half-and-half

Kosher salt and freshly ground black pepper

1 cup diced ham

1 cup sun-dried tomatoes (not packed in oil), chopped

2 tablespoons chopped fresh chives

2 cups grated Gruyere (about 8 ounces)

One 1-pound loaf white bread, crust trimmed, cut into 1-inch cubes

Coat a 3-quart baking dish with butter.


  1. Whisk together the eggs, half-and-half, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss together the ham, sun-dried tomatoes and chives in a small bowl.
  2. Sprinkle 1/2 cup of the Gruyere into the bottom of the prepared dish. Layer with 1/3 of the bread cubes and half of the ham mixture. Repeat the Gruyere, bread and ham layers, ending with a third layer of bread cubes and then topping with the remaining 1 cup Gruyere.
  3. Pour the egg mixture over the top and gently press with a spatula to moisten the bread layers. Drizzle with the melted butter, cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  4. Preheat the oven to 350 degrees F.
  5. Remove the plastic wrap from the dish and bake the strata, uncovered, until slightly puffed and golden brown, about 45 minutes. Let stand at least 10 minutes before slicing.
  6. Copyright 2016 Television Food Network, G.P. All rights reserved
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