Ham & Cheese Breakfast Strata
This Ham & Cheese Breakfast Strata is the perfect meal prep breakfast or a simple "make ahead" family breakfast. I use the Eat Royo low carb artisan bread to make this SUPER macro friendly and give some extra fiber! You can use the code COOKINGKATIELADY at checkout to get 10% off your order if you want to check them out. Each slice of bread is only 30 calories each it's insane! I love this dish because you get all of your veggies, protein, and carbs in one super easy overnight casserole dish! You also don't have to dirty up too many dishes which is always a plus hehe. If you like make ahead breakfasts, be sure to try my Cottage Cheese Egg Bites as well.
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What is a Breakfast Strata?
A strata is basically a savory bread pudding. It consists of milk, bread, and eggs as the base and can be customized in sooo many different ways with your favorite seasonings, veggies, and protein! It is a super easy make ahead breakfast.
Ingredients
- 20 oz. Eat Royo Low Carb Artisan Bread (or bread of choice) - Code COOKINGKATIELADY for a discount!
- 8 large eggs
- 16 oz. (2 cups) plain unsweetened almond milk
- 7 oz. diced ham (or protein of choice)
- 2 oz. baby spinach (1 1/2 cups)
- 1 red bell pepper, diced
- 4 oz. freshly grated mozzarella, divided (1 cup)
- 2 oz. freshly grated parmesan cheese (1/2 cup)
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sage (dried)
How To Make It
- Cup up your bread into small cubes. Set aside.
- In a large bowl, whisk together the eggs and almond milk until smooth. Add in the veggies, ham, cheese, garlic, and spices.
- Place the bread into a deep 9x13 inch baking dish (spray it with some non-stick spray). Pour the egg mixture over the bread and gently mix until all of the bread cubes are soaked in the egg mixture. Cover tightly and refrigerate over night.
- The next morning bake it at 350°F for 30 minutes covered & 25-30 minutes uncovered, or until golden and no longer jiggly. Enjoy!
How Long Does It Stay Good For?
Store leftovers in the fridge covered for up to 5 days. Reheat in the microwave for 30-45 seconds per serving.
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- 20 oz bread (I used the Eat Royo Low Carb Artisan Bread - Code COOKINGKATIELADY for a discount.)
- 16 oz almond milk (plain, unsweetened - about 2 cups)
- 8 eggs (large, organic)
- 16 oz ham (diced, or protein of choice)
- 2 oz spinach (fresh, organic baby spinach)
- 1 bell pepper (I did red, but use what you want/have on hand!)
- 4 oz mozzarella (freshly grated - about 1 cup)
- 2 oz parmesan (freshly grated - about 1/2 cup)
- 1 tsp garlic (minced)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sage
Cup up your bread into small cubes. Set aside.
In a large bowl, whisk together the eggs and almond milk until smooth. Add in the veggies, ham, cheese, garlic, and spices.
Place the bread into a deep 9x13 inch baking dish (spray it with some non-stick spray). Pour the egg mixture over the bread and gently mix until all of the bread cubes are soaked in the egg mixture. Cover tightly and refrigerate over night.
The next morning bake it at 350°F for 30 minutes covered & 25-30 minutes uncovered, or until golden and no longer jiggly. Enjoy!
Servings 8
- Amount Per Serving
- Calories 269kcal
- % Daily Value *
- Total Fat 14.7g23%
- Saturated Fat 6.2g31%
- Cholesterol 255.6mg86%
- Sodium 688.9mg29%
- Total Carbohydrate 22.6g8%
- Dietary Fiber 17.2g69%
- Sugars 2.4g
- Protein 23.5g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.